Prep 15 mins
Cook 15 mins
This is a zippy - not overly fishy tasting simple change in your diet stew. Very easy to make.
Make and share this Brazilian Fish & Coconut Milk Stew (Low Carb) recipe from Food.com.
- 1 lb fresh cod (or other white fleshy fish)
- 2 limes, juice of
- 1 teaspoon salt
- 2 tablespoons oil
- 2 onions, diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 6 tomatoes, peeled seeded, diced
- 2 cups coconut milk
- 1 teaspoon Old Bay Seasoning
- Fish Marinade:.
- Mix juice of 2 limes and salt in a glass or plastic bowl - lay your fish in the bowl and try to cover as much as possible. Refrigerate for 30 minutes.
- While marinating - heat oil in your soup pot - saute onions and peppers until onions are opaque. Add Garlic and saute for another minute. Add tomatoes and let simmer for approximately 10 minutes or until tomatoes have reduced somewhat.
- Stirr in coconut milk and fish including the marinade, old bay seasoning and pepper. Do not add any more salt - this recipe borrows its salt from the fish and the "old bay" seasoning. Bring to a boil then reduce heat and simmer for 10 minutes or until fish is cooked and chunked apart.
This is such an amazing and unique, but simple stew. It was fairly quick, chopping the tomatoes took a little while though. I did not peel them, nor did I seed them. I used a yellow bell pepper and instead of Old Bay, I used seasoning salt. I added in some carrots and a bit of kale. Everyone agreed they were a lovely plus. I served it with sweet rice bread with a smear of coconut oil and a sprinkle of salt. I would love to make this again soon; thank you so much!
57 carbs per serving is not what I call low carb. I'll pass on this one.
This is a classic Brazilian Moqueca recipe and it's very versatile. It's so healthy and flavorful. Give it a try if you've never had Moqueca. We served this with Portuguese sweet bread for dipping. Lovely!