Paleo Moqueca
Savor the bold and tropical flavors of *Paleo Moqueca*, a vibrant Brazilian fish stew reimagined to align with paleo principles. This dish showcases tender chunks of firm white fish, such as cod or halibut, gently simmered in a rich and creamy broth of coconut milk, diced tomatoes, and aromatic spices. Thinly sliced onions and bell peppers bring a delightful sweetness, while fresh cilantro and a hint of lime juice brighten every bite. This one-pot wonder is naturally gluten-free, dairy-free, and packed with protein and healthy fats, making it the perfect centerpiece for a wholesome paleo dinner. Ready in just under 45 minutes, *Paleo Moqueca* is a perfect blend of simplicity and elegance, ideal for weeknight meals or impressive entertaining. Enjoy it fresh and piping hot, with all the comfort of traditional moqueca in a lighter, wellness-focused twist!
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Recipe Information
Ingredients
- 2 pounds firm white fish (such as cod or halibut)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 garlic cloves, minced
- 0.5 cup fresh cilantro leaves, chopped
- 14 ounces coconut milk (full-fat)
- 14 ounces diced tomatoes (with juice, canned)
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 tablespoon palm oil or coconut oil (optional for extra flavor)
Instructions
Cut the fish into large chunks and set aside in a bowl.
Season the fish with lime juice, salt, and black pepper, then refrigerate while preparing the rest of the dish.
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
Add the sliced onion and bell peppers to the skillet and sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes along with their juice to the pan and bring to a simmer.
Pour in the coconut milk, stirring to combine with the tomato mixture.
Add the cayenne pepper and half of the chopped cilantro to the pan and mix well.
Carefully add the fish pieces into the simmering sauce, making sure they're submerged, and reduce the heat to medium-low.
Cover the skillet and let the stew cook gently for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
If desired, stir in the optional palm oil or coconut oil for extra flavor before serving.
Taste the stew and adjust the seasoning with additional salt, pepper, or lime juice as needed.
Serve the moqueca hot, garnished with the remaining cilantro.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 41.3 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 384 mg | 30% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5900 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
