Fructose Free Brazilian Moqueca
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Learn more →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
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 cloves garlic, minced
- 1 tsp fine sea salt
For the stew
- 2 tbsp dendê (palm) oil
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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
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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