Low Carb Brazilian Fish Stew

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Low Carb Brazilian Fish Stew

If you love to eat fish but are running out of ways to utilize this nutrient-rich protein source, you should try Low Carb Brazilian Fish Stew! Brazilian Fish Stew, also known as Moqueca, is made by simmering white fish in a coconut milk-based broth with plenty of spices like cumin and paprika, which lends a bright red hue to the final dish. The stew also includes vegetables such as carrots and bell peppers, as well as aromatics like garlic, onion, and jalapeno.

The combination of spicy chilies, tangy lime, and creamy coconut milk makes for a delicious combination of flavors. The final dish is served with cauliflower rice and topped with chopped fresh cilantro. While this dish sounds fancy, it is actually quite simple and easy to make. You will love this Brazilian Keto recipe and will want to add it to your recipe box!

What is the best type of fish to use?

We used cod for this recipe, but other firm fish you can use include sea bass, black cod, haddock, snapper, and halibut. Feel free also to include seafood like scallops or shrimp.

How is the fish seasoned?

The fish is seasoned by tossing it in lime juice and salt. This helps to penetrate the flavors into the fish before it is added to the stew.

What is the best coconut milk to use?

Please use full-fat canned coconut milk and not coconut milk in a carton, as those are watered down and usually contain stabilizers.

To make the ultimate pairing, serve Low Carb Brazilian Fish Stew with our Keto Brazilian Cheese Bread! One of our favorite recipes!

  • Net Carbs

    10.8 g

  • Fiber

    5.8 g

  • Total Carbs

    16.8 g

  • Protein

    32.2 g

  • Fats

    17.8 g

351 cals

Low Carb Brazilian Fish Stew

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cod

    Cod

    1.5 lb

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.5 tsp

  • Lime, fresh

    Lime, fresh

    2 each - 2" diameter

  • Extra virgin olive oil

    Extra virgin olive oil

    3 tbsp

  • Red onion

    Red onion

    0.5 cup, chopped

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.5 tsp

  • Carrots, raw

    Carrots, raw

    0.25 cup, diced

  • Red pepper

    Red pepper

    1 medium - 2 1/2" diameter x 2 3/4"

  • Garlic

    Garlic

    2 clove

  • Jalapeno peppers, raw

    Jalapeno peppers, raw

    0.5 regular - approx 2" long

  • Tomato paste

    Tomato paste

    1 tbsp

  • Paprika

    Paprika

    2 tsp

  • Cumin, ground

    Cumin, ground

    1 tsp

  • Chicken broth

    Chicken broth

    0.5 qt

  • Canned Coconut Milk

    14 fl oz

  • Cilantro

    Cilantro

    0.5 cup, chopped

  • Cauliflower rice

    Cauliflower rice

    36 oz

Recipe Steps

steps 5

40 min

  • Step 1

    Cut the fish into 1" pieces. Season the fish with ½ tsp kosher salt and the juice of one lime. Toss well to season the fish.
    Step 1
  • Step 2

    Prepare all the vegetables by chopping the onion, carrot, and bell pepper into small dice. Mince the garlic. Slice the jalapeno in half and deseed it. If using the jalapeno in the stew, chop it into fine dice. If not, slice it into thin rounds and set it aside for serving on top of the soup. This way, some servings can be mild or spicy if served with slices of jalapeno. Preheat a medium-sized stockpot over medium-high heat. Add in the olive oil once the pot is hot but not smoking. Add in the diced onions, carrots, and bell pepper, as well as the minced garlic. Add the diced jalapenos here if using them. Cook on medium heat, occasionally stirring until the vegetables are translucent and softening.
    Step 2
  • Step 3

    Next, add the tomato paste, paprika, and ground cumin. Stir well to toast the ingredients together for about 1-2 minutes. Be careful not to burn the mixture with the spices.
    Step 3
  • Step 4

    Add in the chicken stock. Then, add in the coconut milk. Stir well. Bring to a boil and then down to a gentle simmer. Add in the fish and cook for several minutes until the fish is flaky and cooked through. Taste, adjusting the soup with salt and pepper as desired.
    Step 4
  • Step 5

    Serve a portion of stew with 6 oz of cauliflower rice per bowl. Top with fresh chopped cilantro and a squeeze of lime. If serving those who want a spicy bowl and those who do not, serve the slices of jalapeno on the side. Top bowls with a few slices of jalapeno if desired. Serve immediately.
    Step 5

Comments 1

  • UpbeatRadish940450

    UpbeatRadish940450 2 years ago

    Ridiculous recipe for this app. Serves 12! Attempted to lower it to serve 2 and was presented with ridiculous measurements like 1/24 cup of carrot. Ended up wasting the whole thing as impossible to make for 2.