Paleo Brazilian Moqueca (Fish Stew) with Coconut Milk
Experience the tropical flavors of Brazil with this Paleo-friendly Moqueca, a coconut milk fish stew that’s simple and satisfying.
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Chopping Board
Ingredients
- 1 pound firm white fish fillets - such as cod or halibut
- 2 tablespoons coconut oil - for cooking
- 1 medium onion - chopped (for sweetness)
- 2 cloves garlic - minced (for flavor)
- 1 medium bell pepper - chopped (adds color and crunch)
- 1 can 14 oz coconut milk - creamy base
- 1 teaspoon paprika - for smokiness
- 1 teaspoon cumin - for earthiness
- Salt and pepper to taste - for seasoning
- 1 bunch fresh cilantro - chopped (for garnish)
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and chopped bell pepper, cooking for an additional 3-4 minutes until fragrant.
- Add the paprika and cumin, stirring to coat the vegetables.
- Pour in the coconut milk and bring to a simmer.
- Add the fish fillets to the pot, covering them with the sauce. Cook gently for about 15-20 minutes, until the fish is cooked through and flakes easily.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
For a spicier version, add sliced chili peppers to the stew.
Substitute any firm white fish according to your taste and availability.
Serve with fresh lime wedges for added flavor.