Andrew Zimmern Cooks: Moqueca de Peixe

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.

Cut firm flesh white fish into cubes, preferably halibut.

Season the fish with a few tablespoons of fresh lime juice and a little bit of salt.

Preheat a large pot and add a little bit of oil.

Place the seasoned fish cubes in the pot with space around them to allow for even browning.

Let the fish sear on one side until it gets light browning.

Add garlic, sliced onions, hot chili, and about half of the chopped cilantro to the pot and stir.

Sprinkle sea salt on the onions to help drop moisture and create caramelization.

Once the onions have softened, add tomato paste and cook for a couple of minutes, being careful not to scorch it.

Add broth to the pot and raise the heat to bring it to a boil, keeping the lid off for evaporation.

Stir in coconut milk and allow it to thicken a little before adding seafood.

Add shrimp and mussels to the pot, stirring gently.

If mussels are sitting in the liquid, do not cover the pot; if they are out of the liquid, cover to ensure they cook evenly.

After about 30 seconds, check mussels for opening; make space in the middle of the pot and add cashew butter.

Stir to combine and check for doneness of shrimp and mussels.

Season with more chopped cilantro, a little lime juice, and give it one last stir.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens