Fish Moqueca
White fish brings plenty of protein and iodine, while coconut milk makes the stew richer and softer in texture. Tomatoes, pepper, and lime brighten the flavor, but because of the larger vegetable share and the coconut milk, this dish is better treated as a limited keto option. The result is an aromatic Brazilian moqueca that works best as a standalone hot meal.
Cut white fish fillet (900 g) into large pieces. Slice onion (240 g) into half-moons, bell pepper (300 g) into strips, and tomato (360 g) into thick slices.
Brush the bottom of a wide pot with olive oil (30 g), then lay down part of the onion, pepper, and tomato. Spread the fish over the vegetables, season with salt (5 g), and cover with the remaining vegetables.
Pour in coconut milk (400 g) and lime juice (30 g), cover the pot, and simmer for 18 to 20 minutes over low heat without active stirring until the fish turns fully opaque inside and begins to separate into large flakes.
Add black pepper (1 g) at the end and gently shake the pot or run a spoon around the edge very carefully so the fish pieces do not break apart. Serve the moqueca hot as a main dish on its own.
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