Brazilian Moqueca Paleo-Style: A Mouthwatering Seafood Stew

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), cut into bite
• sized pieces
• 1 lb shrimp, peeled and deveined
• 1 cup coconut milk
• 1 cup chicken broth
• 2 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium bell pepper, sliced
• 1 tbsp fresh cilantro, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp cumin

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
2. Stir in the paprika, coriander, and cumin, cooking for an additional minute to release their aromas.
3. Add the tomatoes to the pan, stirring to combine. Cook for 3 4 minutes, until the tomatoes have softened and released their juices.
4. Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.
5. Season with salt and pepper to taste. Add the fish fillets and shrimp to the pan, making sure they are submerged in the liquid. Cook for 6 8 minutes, or until the fish is opaque and the shrimp are pink and cooked through.
6. Remove from heat and stir in the cilantro and parsley. Serve over a bed of rice or with your favorite paleo friendly side dishes.

Chef’s Insight

Use fresh seafood for the best flavor and texture. You can also add other types of seafood, such as mussels or clams, to this dish if you prefer.

Notes

Serve with a refreshing Caipirinha cocktail to complete the Brazilian experience!