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Spicy Brazilian Fish Stew {Paleo, Low-Carb & Keto}Spicy Brazilian Fish Stew {Paleo, Low-Carb & Keto}

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.

Spicy Brazilian Fish Stew {Paleo, Low-Carb & Keto}Spicy Brazilian Fish Stew {Paleo, Low-Carb & Keto}

Spicy Brazilian Fish Stew {Paleo, Low-Carb & Keto}

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Servings: 2 servings

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!