Brazilian Moqueca de Peixe à Caboclo Paleo-Style

Allergens

Fish (Fish fillets), Coconut (Coconut milk)

Ingredients

• 1 lb white fish fillets (cod, halibut, or snapper)
• 2 cups fresh tomatoes, chopped
• 1 cup red bell pepper, sliced
• 1/2 cup yellow onion, thinly sliced
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup extra
• virgin olive oil
• 1/4 cup unsweetened coconut milk
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup cauliflower rice

Instructions

1. In a large pan or skillet, heat the olive oil over medium heat. Add onion and bell pepper, cook for 3 4 minutes until softened. Stir in the garlic, cumin, paprika, turmeric, red pepper flakes (if using), salt, and black pepper, and sauté for another minute to release the fragrance of the spices. Add the chopped tomatoes, lime juice, and coconut milk to the pan, stirring well to combine. Allow to simmer for about 5 minutes to blend flavors. Gently place the fish fillets into the sauce, covering them completely. Lower heat, cover with a lid, and let it cook for 8 10 minutes until the fish is opaque and flakes easily with a fork. Meanwhile, prepare the cauliflower rice according to package instructions. To serve, spoon the cauliflower rice onto plates, top with the fish stew, and garnish with fresh cilantro.

Chef’s Insight

The use of fresh ingredients and vibrant spices creates a symphony of flavors in this dish that is sure to impress.

Notes

This recipe is designed to be photographed from two perspectives: a flat overhead view and a 45-degree cinematic angle, with a focus on soft daylight and shallow focus for food textures.