Name: Brazilian Seafood Stew (Moqueca) with Shrimp, Cod, Bell Pepper & Lime
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 small bunch cilantro; 3 (398 ml) cans coconut milk; 0.68 kg cod fillet; 6 cloves garlic; 3 green bell peppers; 3 limes; 0.68 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; 6 tomatoes; 1 ½ medium yellow onions; black pepper; chili-garlic sauce; salt; virgin coconut oil

Brazilian Seafood Stew (Moqueca) with Shrimp, Cod, Bell Pepper & LimeBrazilian Seafood Stew (Moqueca) with Shrimp, Cod, Bell Pepper & Lime — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 small bunch cilantro

3 (398 ml) cans coconut milk

0.68 kg cod fillet

6 cloves garlic

3 green bell peppers

3 limes

0.68 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

6 tomatoes

1 ½ medium yellow onions

black pepper

chili-garlic sauce

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Zest limes into a large bowl. (Reserve limes for later use.)

Peel and mince garlic; add to the bowl with the lime zest along with chili-garlic sauce, salt, and pepper. Stir to combine the marinade.

If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry; add to the bowl with the marinade.

Pat the cod dry with paper towels and cut into 1-inch pieces; add to the bowl and gently stir to coat. Set aside.

Using a clean cutting board, trim, seed, and halve bell peppers crosswise, then slice into thin strips; place in another large bowl.

Peel, halve, and small dice onions; add to the bowl with the bell pepper.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom; add veggies and salt. Cook, stirring occasionally, until starting to soften, 4-5 minutes.

While the veggies are cooking, medium dice tomatoes.

Add tomatoes and broth to the pot; stir to combine and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer, stirring occasionally, until veggies are soft, 5-6 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

Add marinated seafood and coconut milk to the pot; stir to combine, return to a simmer, and continue to cook until seafood is cooked through, 2 minutes more.

When the stew is done, juice reserved limes into the pot, add cilantro, and gently stir to combine; remove from heat.

To serve, divide seafood stew between bowls and enjoy!

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