Brazilian Fish Stew. Moqueca.

This Brazilian Fish Stew sounds and tastes exotic, and yet it is so simple to make. A coconut milk-chicken-stock broth is deepened with paprika and garlic which embraces the delicate flavors of seafood. Even though its often referred to as a stew, there is no thickener added to the sauce, so it really comes out more like a soup. Think of it as the Brazilian version of the French Bouillabaisse. Or a more seductive Tom ka gai (what could there be one?).

While its traditionally served with rice, you can easily substitute roasted spaghetti squash drizzled with olive oil, or cauliflower “rice.” I like it with Spanish “cauliflower” rice, and I’ll post the recipe soon. Sometimes baked green plantains are also added to the stew. And of course, the fish normally used would be indigenous to the Amazon. But this works great with whatever seasonal fish you can find from your monger.

Moqueca is also often served with  “farofa” a traditional dish made of cassava meal. One could consider it to be paleo, but since cassava is not low in carbs, it may only be suitable in small portions. More on that dish, and cassava in general, later. 🙂 For now, enjoy this (slightly Americanized) naturally paleo version of Moqueca, Brazilian fish stew.

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Brazilian Fish Stew. Moqueca
This naturally paleo Brazilian Fish Stew sounds and tastes exotic, and yet it is so simple to make. A coconut milk-chicken-stock broth is deepened with paprika and garlic which embraces the delicate flavors of seafood.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 pound haddock or other firm white fish such as cod or mahi mahi
  • 1 pound shrimp peeled and deveined
  • 1/4 cup fresh lime juice
  • 3 cloves garlic minced, seperated
  • 2 Tablespoons olive oil
  • 1 cup onion diced
  • 2 bell peppers sliced thin
  • 1 14 oz. can whole tomatoes organic, no added ingredients preferred
  • 1/2 cup chicken broth homemade* is best!
  • 1 cup coconut milk additive free, preferred
  • 1 Tablespoon paprika
  • 1/2 bunch cilantro chopped
  • pinch red pepper flakes optional
  • 1 lime quartered
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 pound haddock or other firm white fish such as cod or mahi mahi
  • 1 pound shrimp peeled and deveined
  • 1/4 cup fresh lime juice
  • 3 cloves garlic minced, seperated
  • 2 Tablespoons olive oil
  • 1 cup onion diced
  • 2 bell peppers sliced thin
  • 1 14 oz. can whole tomatoes organic, no added ingredients preferred
  • 1/2 cup chicken broth homemade* is best!
  • 1 cup coconut milk additive free, preferred
  • 1 Tablespoon paprika
  • 1/2 bunch cilantro chopped
  • pinch red pepper flakes optional
  • 1 lime quartered
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the haddock into 1-inch chunks and place in a bowl with the shrimp. Add the lime juice and 1/3 of the minced garlic (omit garlic for low FODMAPs). Season with salt and pepper and toss to combine.
  2. Heat the olive oil in a large, heavy-bottomed skillet, over medium high heat. Saute the onion until soft about five minutes (for low FODMAPs, add the garlic with the onions then strain the oil and return to the pan, discarding the onion and garlic). Add the peppers, remaining garlic and paprika and cook until peppers soften, about five minutes.
  3. Strain the tomatoes, reserving the juice for another use (like Spanish "rice"!). Add the tomatoes and chicken broth to the pan, and using the back of your spoon, split the tomatoes into quarters. Cook for five minutes, allowing the flavors to meld. Add the coconut milk, and cook until it comes to a boil, stirring occasionally.
  4. Add the haddock, shrimp and accumulated juices. Reduce the heat to low, cover and cook for another 5 minutes or until the fish and shrimp are cooked through. Serve in bowls, topped with cilantro and red pepper flakes and a wedge of lime.
Recipe Notes

Here's our recipe for homemade chicken broth/stock.


Author, diet & nutrition researcher, photographer. Founder of Stuffed Pepper. Using my MSc to unravel the health & science behind grains, gluten & the gluten-free/paleo lifestyle. Loves finding order in chaos.
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