Servings: 6 servings
Calories: 324kcal
Ingredients
- 2 pounds firm white fish fillets (snapper cod, halibut or grouper), cut into large chunks
- 3 tablespoons lime juice
- 4 garlic cloves minced
- 1 1/2 teaspoons fine sea salt divided
- 1 medium onion sliced into thin rings
- 1 red bell pepper sliced into rings
- 1 small green bell pepper sliced into rings
- 3 medium tomatoes sliced into rounds
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons dendê (red palm) oil
- 1 fresh malagueta or other small hot chili minced (optional)
- 1/2 cup chopped fresh cilantro divided
Instructions
- Toss the fish with the lime juice, garlic and 1 teaspoon of the salt in a bowl. Cover and refrigerate for 30 minutes.
- In a wide, heavy pot or clay pan, make a layer with half of the onion, red and green pepper and tomato slices. Lay the fish on top in a single layer, pouring over any marinade, and sprinkle with half of the cilantro.
- Cover the fish with the remaining onion, peppers and tomatoes. Sprinkle with the remaining salt and the chili, if using.
- Pour the coconut milk evenly over everything. Cover the pot and bring to a gentle simmer over medium heat, then lower the heat and cook for 15 minutes without stirring.
- Drizzle the dendê oil over the stew and gently shake the pot so it blends into the broth. Simmer uncovered for 5 more minutes, until the fish flakes easily and the sauce is a deep orange.
- Taste the broth and add salt or a squeeze of lime if needed. Scatter with the rest of the cilantro and serve straight from the pot over cauliflower rice.
Notes
Shake the pot instead of stirring so the fish stays in neat chunks. Dendê is sold as red palm oil in Latin American and African markets; its flavor is strong, so start with the amount given. If you cannot find it, a teaspoon of sweet paprika in avocado oil gives the color, though not the same flavor.
Chef's Tip: Add a pound of peeled shrimp for the last 5 minutes to make a moqueca mista, the mixed seafood version served in many Salvador restaurants.
Keto Swap: In Bahia moqueca is served with white rice, farofa and pirão, a porridge made from the broth and manioc flour. Serve it over cauliflower rice instead, and spoon on a little keto farofa from Chapter 8 for crunch.
Success Tip: For children who are wary of spice, leave out the chili and pass hot sauce at the table. The mild coconut broth is a gentle way to introduce fish.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 324kcal | Protein: 29g | Fat: 20g | Fiber: 1.7g
Tried this recipe?Let us know how it was!