With chunks of tender white fish in a richly spiced coconut broth, Moqueca is a hearty and healthy keto soup recipe. You need to give this Brazilian fish stew a try as soon as humanly possible!
In a large skillet, melt the oil over medium heat. Once melted, stir in the onions and sauté until translucent, about 4 minutes. Add the bell pepper and sprinkle with the salt and pepper. Continue to cook until the vegetables are tender, 2 to 3 minutes.
Add the jalapeno, garlic, paprika, and coriander, and cook until fragrant, about 1 minute more. Stir in the chopped tomatoes.
Layer the fish on top of the vegetables and pour the coconut milk and broth over the fish. Reduce the heat and simmer until the fish is cooked through, about 20 minutes.
Adjust the seasonings to taste. Stir in the lime juice and sprinkle with cilantro before serving.
Notes
Storage Instructions: I don't recommend freezing this recipe, because the fish and the peppers will change consistency in the freezing and thawing process. But you can store any leftovers in a covered container in the fridge for up to 3 days. Re-warm very gently in a pan on the stove or in the microwave.