Traditionally known as Moqueca de Peixe or Brazilian Fish Stew, you will love this vibrant fish stew. It's bright, flavourful, and ready in less than 30 minutes. Made in one pot, this low-carb, Keto-friendly, paleo-friendly, and gluten-free stew makes for the perfect dinner that is great for both busy weeknights or for entertaining guests.
Place fish in a large glass bowl and season with salt, pepper and lime juice. Set aside in the fridge for about 15 minutes.
In a large Dutch oven pot (or clay pot), add 2 tablespoon of olive oil over medium heat. Add the garlic and hot pepper and cook for about 1 minute.
Spread diced tomatoes on the bottom of the pot.
Then, add bell peppers and sliced onions.
Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper again.
Pour the coconut milk and add tomato paste. Bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish are fully cooked.
Taste and adjust seasonings if desired. Garnish with chopped fresh cilantro and parsley. Serve with rice and salad.
Avoid stirring the soup too frequently as you don't want the fish to break up.
Careful not to over simmer the stew as the fish will come out tough.
If you are using frozen fish to make the stew, thaw beforehand.
To store: Keep the fish stew in the fridge for up to 4 days in an airtight container.
To reheat: Gently reheat the stew on the stovetop when ready to enjoy.
To freeze: Always allow the stew to cool to room temperature before freezing. Freeze the soup in an airtight freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.