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Coconut Fish Stew

I absolutely love coconut milk based broths, sauces or dressings. We usually see it a lot in asian food recipes, but this is not an asian dish.This recipe is inspired by a classic dish from Brasil called Moqueca. It can be made with different types of seafood - shrimp, crab, white fish. I like to use a firm white fish because it doesn't just fall apart into the broth and it stays flaky. This dish is mildly sweet from the coconut milk, a little spicy from a few dashes of hot sauce (which is totally optional), hearty and full of flavor! Typically it is served over white rice, but since we are doing mostly Keto here, I served it with cauliflower rice and honestly you can't even tell the difference! My recipe for cauliflower rice is also available here at our site

Picture of the fish stew on the plate

The secret ingredient that tights all the flavors together and gives the broth it's bright yellow/orange color is red palm oil. This can be a little tricky to find, but it is a step that in my opinion can not be missed. On top of adding flavor, red palm oil has been shown to have some great health benefits and it is all fat which we love in keto!

                                    

Coconut Fish Stew - apprx 4 Servings

What you will need:

 

Preparation: 

  1. Start by seasoning the fish with salt, pepper and lime juice

     

  2. Sauté the garlic and onions in a pot with olive oil or coconut oil. After fragrant but not brown, add the yellow and red peppers. Once the peppers and starting to soften, add the tomato. Season with salt ( a couple dashes )

     

  3. Once the juices from the veggies start to form a sauce/broth, add in the coconut milk. Let it simmer and reduce for about 5-7min. Taste this broth and adjust the salt accordingly. Add in half of the cilantro

     

  4. Add in the fish and a couple of dashes of hot sauce, if using, turn the heat down and close the pot for about 7 min. Take the lid off and let it continue to cook on medium for another 5 min. Turn the heat off and add in the red palm oil. Carefully mix it in and it is ready!

     

Serve with cauliflower rice (If you need help with cauliflower rice, click here) and garnish it with chopped cilantro. 

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2 comments

  • Great dish! Loved it

    Carolyn Collin
  • All I can say is, holy flavor! Cant believe how flavor this was with such simple ingredients and so easy to make! Wow loved it.

    George

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