Brazilian moqueca de peixe recipe (Fish Stew)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

palm oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option.

white fish

🥗Healthier: firm tofu

💰Cheaper: tilapia

Firm tofu provides a plant-based protein alternative.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley can be used for a milder flavor.

Chop cilantro and place it in a bowl.

Squeeze lime juice over the chopped cilantro, add salt, pepper, and a little garlic, then mix.

Make small cuts in the tilapia to help the marinade penetrate the fish.

Marinate the tilapia in the cilantro mixture for a few minutes.

Peel the tomatoes by inserting a fork into the skin and briefly heating them until the skin loosens.

Cut the peeled tomatoes into quarters.

Heat palm oil in a pan and add the chopped tomatoes, a little garlic, and paprika.

Cut the onion into large pieces and add it to the pan with the tomatoes.

Cook the mixture until the tomatoes break down and the onion softens.

Add the marinated tilapia to the pan with the tomato mixture and gently stir.

Pour in the coconut milk and stir to combine.

Cook for about 15 minutes until the fish is cooked through.

Add shrimp to the pan and cook for an additional 5 minutes until the shrimp is just cooked and not chewy.

Serve the moqueca with a simple salad of arugula and tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens