Whole 30 Gluten Free Brazilian Moqueca-Style Stew
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Learn more →Ingredients
4 servings
For the stew
- 1.5 lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
- ¾ lb large shrimp, peeled and deveined
- 3 tbsp fresh lime juice (from about 2 limes), divided
- 1 tsp fine sea salt, divided
- ½ tsp freshly ground black pepper, divided
- 2 tbsp dendê (palm) oil or extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 can (14 oz) diced tomatoes, with juices
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup fish stock broth or chicken broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
For serving
- ¼ cup fresh cilantro, roughly chopped
- lime wedges, for serving
- cooked white rice, for serving (optional)
Can be omittedcooked white rice
Instructions
- 1
In a large bowl, combine the fish pieces and shrimp with 2 tablespoons of the lime juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Toss to coat and set aside while you prepare the vegetables, about 10 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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