Ingredients
Scale
- 2 tablespoons coconut oil
- 2 tablespoons olive oil
- 1/2 yellow onion (diced)
- 1 jalapeno (diced, seeds removed if too spicy)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 2 cloves garlic (finely chopped)
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne (add more if preferred)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds cod (or other firm white fish, cut into large 1–2 inch pieces)
- 2 vine tomatoes (chopped, with their juices or 1 13-ounce can chopped tomatoes)
- 2 cups seafood stock (or vegetable stock)
- 13-ounce can coconut milk (full fat)
- 1 lime (zested + lime cut into wedges)
- 2 green onions (chopped)
- 1 cup jasmine rice (washed and rinsed)
- 2 cups vegetable stock
- 1/2 teaspoon kosher salt (to taste)
Instructions
- Heat coconut oil and olive oil in a large pot over medium heat. Sauté diced onion and jalapeño until softened.
- Add sliced bell peppers; continue to sauté for 2-3 minutes.
- Stir in garlic, paprika, and cayenne, cooking until fragrant.
- Mix in chopped tomatoes; cook until they soften.
- Pat fish dry, season with salt and pepper, then lay on top of vegetables in the pot.
- Pour in coconut milk and vegetable stock; add lime zest and gently stir.
- Cover and simmer for 10-15 minutes until the fish is cooked through.
- Serve moqueca over jasmine rice garnished with green onions and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg