In Brazil, they make moqueca (pronounced “mo-KEH-kah”), a stew made with fish, onions, garlic, tomatoes, cilantro, and in the northern state of Bahia, they add coconut milk. You don’t have to go to Brazil to enjoy a Spicy Brazilian Fish Stew with this simple and delicious recipe I’ve created.
It’s the kind of recipe that, when I was making it, I didn’t anticipate it being a new favorite food, but it totally is. I can’t get it out of my mind and knew that I just HAD to to share it with you!
While we prefer it served as a basic stew, it’s also delicious served with Cauliflower Rice or with my Always Perfect 5-minute {pressure cooker} Rice, as well.
Ingredients
- 1 pound wild caught cod or other wild caught white fish
- 1 medium lime, juiced
- 1 medium jalapeno pepper (seeds removed)
- 1 medium Onion
- 1 medium red pepper
- 1 medium yellow pepper
- 2 cloves Garlic
- 1 teaspoon Paprika
- 2 cups Chicken Bone Broth
- 2 cups chopped tomatoes
- 1+ teaspoons Sea Salt
- 1/4 teaspoon Black Pepper
- 15 ounces coconut milk (canned)
Optional garnishes
- chopped fresh cilantro
- additional lime wedges
Instructions
- Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
- Heat a large saute pan over medium/high heat, and add the olive oil. Once it is hot, add the peppers and onions saute, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and saute for 30 seconds.
- Add the spices, tomatoes and broth, stir well to incorporate. Bring the mixture to a boil.
- Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.
- Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by wedges of lime.
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Tried this recipe and it was yummy. Used only one green pepper and coconut cream instead of milk. When reducing the heat after boiling, is the liquid supposed to simmer or continue to boil or just continue to heat for 8-10 min? My soup did not boil after reducing, but the fish cooked.
A simmer is fine. Boiling may break the fish apart too much
I am now forced by family to make this soup once a week.
This was really good. The only change I made to more it more keto-friendly was to use 2 small cans of coconut cream instead of the can of coconut milk, and half an onion and one bell pepper instead of two in trying to reduce the carb count. If I were to make again I might add some red pepper flakes. This is more like 4 servings than two. Thank you for the recipe!
It would help us to know how to handle the peppers, garlic and onion. Are they chunks, chopped, etc.? I’m making the dish now and will report after dinner.
Cut them in the size pieces YOU prefer
Loved it! I blended the soup once it cooked for a bit which made it amazing! I then added some left over baked halibut. So good.
Absolutely perfect made with tilapia!
Absolutely stellar as written. Beautiful in white or pottery bowls. Next time I will make it several hours in advance, let it sit and reheat .
I wouldn’t really call this a keto recipe. Makes 2 servings, each serving has 24 net carbs, over 30 total, that is pretty much a full days worth of carbs for most people in ketosis (daily limit of 30 net 50 total for the majority of people to stay in ketosis, some people need even lower). Sub onion and garlic for powders, and replace one of the peppers with half a head of kale and it brings you down to 15 net, so you still get to eat some other carbs throughout the day. If you fast 20 hours a day or eat Biltong dipped in coconut oil for the other 1200 calories I guess this could be keto friendly.
All that being said, if you have room for the carbs, or aren’t strictly keto/having a treatt day but want to stay healthy , this is the bomb!!! I used fresh Halibut and frozen Dungeness I had leftover from last season.
I wish I could see more Keto fish recipes that are not fried, or baked. We like our meals with a stew like base. I don’t line to fry because it’s too messy and I don’t want to but almond flour. That’s an expense I can do without.
This soup is so yummy and healthy! I think its going to be added to my list of winter comfort foods. I even made it without the coconut milk (wanted something lighter) and its great. With the added creaminess, I just can’t imagine the YUM! That’s next on my list to try, though.
Thank you for sharing this recipe.
Love how many fishy keto recipes you have! I’m saving a bunch to try in the next couple weeks. I’m a pescatarian who just started keto and obviously lots of non-vegetarian keto bloggers are coming up with recipes that are super red meat-centric, which I can’t eat! I’ve been eating mostly vegetarian since I’m mostly looking at veggie food bloggers. Eating more fish is gonna be a great change of pace from just cheese and eggs all day long. 😛
Yay!!! Thought i was only pescatarian on the planet. Its awesome to see others as well. And i agree,cheese and eggs are getting mundane. Ill b making this stew tonight. ?
this was really really good, didn’t seem spicy, though, maybe i should’ve left the seeds. my husband LOVED it