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Paleo Brazilian Moqueca (Fish Stew) with Coconut Milk

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Stews
Cuisine Brazilian
Servings 4 servings
Calories 300 kcal

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.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 15gCholesterol: 60mgSodium: 300mgFiber: 2gSugar: 3g
Keyword coconut milk, Fish stew, Moqueca, Paleo
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