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Brazilian Fish Stew

March 14, 2018

Yesterday was one of those days that called for a warm bowl of something yummy. It was rainy and grey and everything that I love. It’s almost ironic that I moved to Australia where the weather is absolutely perfect 360 days per year, especially here in Queensland. (You know what they say about Queensland, don’t you? Great weather one day, perfect the next. ) Yet because I was born and grew up in Poland I sometimes miss the coldness, the grey skies, the rain and the moodiness of the weather there. Don’t get me wrong, I adore sunny days, but sometimes it’s nice to be in the rain, then come home and curl up with a hot bowl of delicious soup (borscht come to mind ) on front of the fire. It was about 26 C yesterday, so not exactly cold but it was rainy and grey and that was enough for me to cook this bowl of yumminess: Brazilian Fish Stew, or Moqueca, a delicious savory fish stew traditionally made with a white fish, capsicum (bell peppers), tomatoes, onions, and coconut milk. It’s easy, it’s quick. It’s delicious. What else do you need?! 🙂


Print Recipe
Brazilian Fish Stew
Course Main Dish
Prep Time 25 min
Cook Time 35 min
Servings
Ingredients
Course Main Dish
Prep Time 25 min
Cook Time 35 min
Servings
Ingredients
Instructions
  1. Use a large pan with a thick bottom (like the Dutch oven). Coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced red and yellow capsicum (bell peppers), and a layer of sliced tomatoes.
  2. Place the fish pieces on top of the onion, capsicum and toamtoes and drizzle with the lime juice.
  3. Now sprinkle the fish the sweet paprika, salt and a generous ammount of black pepper.
  4. Top with coriander and pour the coconut milk over everything.
  5. Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.
  6. Garnish with remaining coriander and serve with rice.
Recipe Notes
  1. I had a bit of a panic attack last night as I realised that I didn't have fresh tomatoes.  I did find a can of cherry tomatoes (panic attack avoided) and I did use those (without the juice). Worked a treat.
  2. To make this dish LCHF or Paleo serve with cauliflower "rice", rather than "normal" rice.
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