Low Sodium Paleo Moqueca

Total time50 min

Prep time20 min

Cook time30 min

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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
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3 tbsp fresh lime juice (from about 2 limes), divided
1 tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, divided
2 tbsp coconut oil or avocado oil
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 medium tomatoes, cored and thinly sliced
1 can (13.5 oz) full-fat coconut milk
½ cup fish stock or water
1 tsp ground cumin
½ tsp sweet paprika
¼ tsp cayenne pepper
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp dendê (red palm oil) (optional)

For serving

lime wedges, for serving

Instructions

1
In a bowl, toss the fish pieces with 2 tablespoons of the lime juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Set aside while you prepare the vegetables, about 10 minutes.
2
Heat the coconut 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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