Paleo Moqueca
This Brazilian-inspired fish stew is rich, fragrant, and deeply satisfying — the kind of bowl that feels like a special occasion even on a weeknight. Chunks of firm white fish simmer gently in a broth built from full-fat coconut milk, fresh tomatoes, and colorful bell peppers, soaking up layers of cumin, paprika, and a bright hit of lime. Every ingredient here is whole and unprocessed, which means the dish fits naturally into a grain-free, legume-free way of eating without any awkward substitutions or compromises. The coconut oil and optional dendê (red palm oil) keep the fat profile squarely in ancestral-eating territory while giving the broth that gorgeous golden color. A quick marinade of lime juice and black pepper seasons the fish before it ever hits the pan, so the flavor goes all the way through. Finished with fresh cilantro and parsley, it comes together in one skillet and serves four generously — impressive enough for guests, easy enough for a Tuesday.
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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
- 3 tbsp fresh lime juice (from about 2 limes), divided
- 1 tsp fine sea salt, divided
- 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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