Brazilian Moqueca Fish Soup
Serves: 4-6
  • 2 lbs fresh firm white fish like halibut or cod
  • Salt and pepper to taste
  • 2 Tbsp canola oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tsp paprika
  • 2 tomatoes, chopped
  • 2 cups vegetable stock
  • 1 (14 oz) can coconut milk
  • 1 lime, juiced and zested
  • Green onions, for garnish
  1. Rinse fish in cold water. Pat dry. Cut fish into large pieces, season with salt and pepper. Set aside.
  2. In a large pot or Dutch oven heat oil to medium heat. Sauté the onion and pepper until softened. Add the garlic, paprika and tomatoes. Cook for an additional 1-2 minutes. Place the fish on top of the vegetables. Add the vegetable stock, coconut milk, lime juice and zest. Cover and cook for about 10-15 minutes on medium low, until fish is fully cooked. Season with salt and pepper to taste. Garnish with green onion.
Recipe by Northwest Fresh at