Brazilian 35 min

Moqueca (Brazilian Fish Stew)

Name: Moqueca (Brazilian Fish Stew)
Total time: 35 min
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 1.5 lbs white fish fillets (halibut or mahi-mahi), cut into large pieces; 1 lb large shrimp, peeled; 3 tablespoons dendê (palm oil) or coconut oil; 1 large yellow onion, thinly sliced; 4 cloves garlic, minced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 can (14 oz) coconut milk; 1 can (14 oz) diced tomatoes; Juice of 2 limes; 1/4 cup fresh cilantro; Salt and black pepper; Steamed white rice and farofa for serving

seafoodgluten-freedairy-freehigh-protein

Ingredientsfor 2

420

Cal

46g

Protein

14g

Carbs

22g

Fat

11.5 lbs white fish fillets (halibut or mahi-mahi), cut into large pieces
21 lb large shrimp, peeled
33 tablespoons dendê (palm oil) or coconut oil
41 large yellow onion, thinly sliced
54 cloves garlic, minced
61 red bell pepper, sliced
71 green bell pepper, sliced
81 can (14 oz) coconut milk
91 can (14 oz) diced tomatoes
10Juice of 2 limes
111/4 cup fresh cilantro
12Salt and black pepper
13Steamed white rice and farofa for serving

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Instructions

1
Season fish and shrimp with salt, pepper, and lime juice. Marinate 15 minutes.
2
Heat palm oil in a large clay pot or heavy pot over medium heat. Layer onions, garlic, and bell peppers over the bottom. Arrange fish pieces on top. Add shrimp around the fish.
3
Pour coconut milk and diced tomatoes over everything. Do not stir. Bring to a gentle simmer, cover, and cook for 18–22 minutes until fish is opaque and cooked through. Taste the broth — it should be rich and mildly spicy with lime brightness. Garnish generously with cilantro. Serve directly from the pot with steamed rice.