Dive into the flavors of Brazil with this quick and creamy Moqueca! 
A fish stew that brings the zest of lime and the richness of coconut milk to your dinner table in just 30 minutes.
Ingredients:
Fish Stew:
2 tablespoons coconut oil
2 tablespoons olive oil
½ yellow onion, diced
1 jalapeno, diced (seeds removed for less spice)
1 red bell pepper, seeds removed and sliced
1 yellow bell pepper, seeds removed and sliced
2 cloves garlic, finely chopped
1 teaspoon sweet paprika
¼ teaspoon cayenne (adjust for spice preference)
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 pounds cod or other firm white fish, cut into large 1-2 inch pieces
2 vine tomatoes, chopped (or 1 13-ounce can chopped tomatoes)
2 cups seafood stock (or vegetable stock)
13-ounce can coconut milk, full fat
1 lime, zested + lime cut into wedges
2 green onions, chopped, for garnish
Brazilian Rice:
½ yellow onion, diced
1 garlic clove, finely chopped
1 cup jasmine rice, washed and rinsed
2 cups vegetable stock
½ teaspoon kosher salt, to taste
Directions:
Prepare the Stew:
Heat coconut and olive oil in a large pot over medium heat. Add onion and jalapeño, sautéing until softened.
Add bell peppers and garlic, continuing to sauté until fragrant.
Stir in paprika, cayenne, tomatoes, and cook until tomatoes soften.
Season fish with salt and pepper, lay on top of vegetables. Pour coconut milk and stock over fish, add lime zest. Gently stir, then simmer covered for 10-15 minutes until fish is cooked through.
Make the Rice:
In a separate pot, sauté onion in olive oil until caramelized. Add rice, ensuring it’s coated in oil. Pour in stock, season with salt, bring to a boil, then simmer covered until cooked.
Serve:
Plate the stew over a bed of the jasmine rice, garnish with green onions and lime wedges.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 764 kcal | Servings: 4 servings