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Low Carb Brazilian Fish Stew
If you love to eat fish but are running out of ways to utilize this nutrient-rich protein source, you should try Low Carb Brazilian Fish Stew! Brazilian Fish Stew, also known as Moqueca, is made by simmering white fish in a coconut milk-based broth with plenty of spices like cumin and paprika, which lends a bright red hue to the final dish. The stew also includes vegetables such as carrots and bell peppers, as well as aromatics like garlic, onion, and jalapeno.
How to Make It
Step 1
Cut the fish into 1″ pieces. Season the fish with ½ tsp kosher salt and the juice of one lime. Toss well to season the fish.
Step 2
Prepare all the vegetables by chopping the onion, carrot, and bell pepper into small dice. Mince the garlic. Slice the jalapeno in half and deseed it. If using the jalapeno in the stew, chop it into fine dice. If not, slice it into thin rounds and set it aside for serving on top of the soup. This way, some servings can be mild or spicy if served with slices of jalapeno. Preheat a medium-sized stockpot over medium-high heat. Add in the olive oil once the pot is hot but not smoking. Add in the diced onions, carrots, and bell pepper, as well as the minced garlic. Add the diced jalapenos here if using them. Cook on medium heat, occasionally stirring until the vegetables are translucent and softening.
Step 3
Next, add the tomato paste, paprika, and ground cumin. Stir well to toast the ingredients together for about 1-2 minutes. Be careful not to burn the mixture with the spices.
Step 4
Add in the chicken stock. Then, add in the coconut milk. Stir well. Bring to a boil and then down to a gentle simmer. Add in the fish and cook for several minutes until the fish is flaky and cooked through. Taste, adjusting the soup with salt and pepper as desired.
Step 5
Serve a portion of stew with 6 oz of cauliflower rice per bowl. Top with fresh chopped cilantro and a squeeze of lime. If serving those who want a spicy bowl and those who do not, serve the slices of jalapeno on the side. Top bowls with a few slices of jalapeno if desired. Serve immediately.
Ingredients
- Cod
1.5 lb
- Coarse Kosher Salt
0.5 tsp
- Lime, fresh
2 each – 2″ diameter
- Extra virgin olive oil
3 tbsp
- Red onion
0.5 cup, chopped
- Coarse Kosher Salt
0.5 tsp
- Carrots, raw
0.25 cup, diced
- Red pepper
1 medium – 2 1/2″ diameter x 2 3/4″
- Garlic
2 clove
- Jalapeno peppers, raw
0.5 regular – approx 2″ long
- Tomato paste
1 tbsp
- Paprika
2 tsp
- Cumin, ground
1 tsp
- Chicken broth
0.5 qt
- Canned Coconut Milk
14 fl oz
- Cilantro
0.5 cup, chopped
- Cauliflower rice
36 oz
