Brazilian Moqueca with Coconut-Lime Broth
Prep 20 min · Cook 25 min · Serves 4 · medium
A vibrant coastal Brazilian fish stew bursting with fresh seafood, bell peppers, and tomatoes simmered in a silky coconut-lime broth infused with cilantro and palm oil. This aromatic one-pot dinner captures the essence of Brazilian coastal cuisine with authentic spices and traditional cooking methods.
Ingredients
- 1.5 lbs firm white fish fillets (cod, halibut, or mahi-mahi), cut into 2-inch chunks
- 12 oz large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk (full-fat), unsweetened
- 1 large red bell pepper, diced
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14.5 oz) diced tomatoes (canned), with juice
- 0.5 cup fresh cilantro, chopped, divided
- 3 tbsp fresh lime juice, freshly squeezed
- 2 tbsp palm oil (dendê), or substitute with olive oil
- 1 tsp coriander seeds, toasted and ground
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