Low Sodium Brazilian Moqueca

Total time1 hr 5 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the fish marinade

1½ lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
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3 tbsp fresh lime juice (from about 2 limes)
3 cloves garlic, minced
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the stew

2 tbsp dendê (palm) oil
1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
3 medium roma tomatoes, thinly sliced into rounds
1 can (13.5 oz) full-fat coconut milk
½ tsp ground cumin
½ tsp sweet paprika
¼ tsp red pepper flakes
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ cup fresh cilantro, roughly chopped
1 lime, cut into wedges
cooked white rice, for serving (optional)

Instructions

1
In a large bowl, combine the fish pieces with the lime juice, minced garlic, and 1 tsp salt. Toss gently to coat, then cover and refrigerate for 15 minutes.
2
Heat the dendê oil in a large deep skillet or wide Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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