Brazilian Moqueca Fish Soup

2tablespoons coconut oil
Olive oil, for drizzling
1/2 yellow onion, chopped
1 red bell pepper, seeds removed and sliced
1 yellow bell pepper, seeds removed and sliced

  1. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, sauté chopped onion, bell peppers and jalapeño until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
  2. Add chopped tomatoes with their juice and stir everything together, cooking for another 1-2 minutes so the tomato juice can evaporate a bit.
  3. Pat dry the fish very well with a pepper towel and season with salt and pepper on both sides. Lay the fish down on top of the vegetables and pour the vegetable stock and coconut milk. Add lime zest and season with salt and pepper,
  4. etc
  5. etc

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