Brazilian Fish Stew (Moqueca de Peixe)

The warmth of this satisfying stew will keep you full for hours! I love the combination of coconut milk, red peppers and tomatoes with the fish. Feel free to substitute other firm fish like mahi mahi or shellfish like scallops or even lobster to take advantage of the freshest options at the market.



1/3 cup lime juice (the juice of approx. 3 limes)

½ tsp sea salt

½ tsp black pepper

2 garlic cloves, minced

1 ½ pound sea bass, cod, or other firm white fish cut into 1
inch pieces

1 ½ pound shrimp

2 tablespoons coconut or palm oil

2 cups chopped yellow onion

2 cups chopped red pepper

1 cup minced green onions

5 garlic cloves, minced

2 bay leaves

2 cups diced tomato (about 2 large tomatoes)

3 tsp tomato paste

½ cup fresh cilantro, chopped

1 can (14oz) fish or seafood stock

1 cup chicken stock

1 can coconut milk (full fat)

¼ teaspoon red pepper flakes (more if you like it hot)



Combine the first six ingredients in a large bowl. Set
aside. Add the coconut oil or palm oil to a dutch oven and add the onion. Cook
until soft. Add the pepper, green onions, garlic and bay leaf. Saute for
approximately ten minutes or until vegetables are softened. Add tomatoes and
tomato paste and cook for another five minutes. Add the chicken and fish stock
along with the cilantro and simmer for about 10 to 15 minutes. Finally, add the
coconut milk and red pepper and fish. Cook for about three minutes. Adjust for
salt and pepper and serve.