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.
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!
I am now forced by family to make this soup once a week.