20-Min Coconut Seafood Stew
A streamlined Brazilian moqueca with shrimp, white fish, and bell peppers in a silky coconut-tomato broth. Bright, warm, and on the table in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 35g
Ingredients
- ½ lb large shrimp, peeled and deveined
- ¾ lb white fish fillets (cod or halibut), cut into 2-inch chunks
- 1 whole red bell pepper, sliced into 1/2-inch strips
- 14 oz canned diced tomatoes
- 13.5 oz coconut milk (full-fat)
- 1 whole lime (juiced)
- ¼ cup cilantro, chopped
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add bell pepper and sliced yellow onion, cook 3 minutes, stirring occasionally, until edges soften.
- 3
Pour in tomatoes and coconut milk, add 2 minced garlic cloves and 1/2 tsp salt. Bring to a gentle simmer.
- 4
Slide fish chunks into the broth and cook 3 minutes without stirring. Add shrimp and cook until pink and opaque throughout, ~2 minutes.
- 5
Squeeze lime juice over the top. Taste and adjust salt as needed. Stir in cilantro.
- 6
Ladle into shallow bowls and serve hot with crusty bread or white rice on the side.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- cutting board
- chef's knife
- ladle
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
