Making Moqueca de Peixe (Brazilian 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.

Marinate the fish with lime juice, salt, and black pepper for 30 minutes.

Heat palm oil in a large pot over medium heat until hot.

Sauté onions and garlic until translucent, about 3-4 minutes.

Add bell peppers and cook for another 3-4 minutes until softened.

Stir in tomatoes and cook until they start to break down, about 5 minutes.

Add marinated fish to the pot and gently mix with the vegetables.

Pour in coconut milk and add bay leaves, stirring to combine.

Bring to a simmer and cook for 15-20 minutes until the fish is cooked through.

Add chopped cilantro and chili pepper, adjusting seasoning as needed.

Remove from heat and let rest for 5 minutes before serving.

Serve hot over rice, garnished with green onions.

Cooking Techniques

Spice Level:

Allergens