Ingredients:

  • 1 lb (450 g) Firm White Fish (Cod, Halibut, or Tilapia), cut into 1-inch cubes
  • 8 oz (225 g) Large Shrimp, peeled and deveined
  • 3 Tbsp (45 ml) Fresh Lime Juice, divided
  • Fine Sea Salt & Freshly Ground Black Pepper, To taste
  • 1 Tbsp (15 ml) Avocado or Coconut Oil
  • 1 large (200 g) Yellow Onion, finely diced
  • 4 Garlic Cloves, finely minced
  • 1 large Red Bell Pepper, sliced thinly
  • 1 large Yellow Bell Pepper, sliced thinly
  • 2 medium (250 g) Fresh Tomatoes, diced (about 1 cup)
  • 1 tsp (5 ml) Achiote Paste or Smoked Paprika
  • 1 can (13.5 oz / 400 ml) Light Coconut Milk, unsweetened
  • ½ cup (120 ml) Vegetable or Fish Broth (low sodium)
  • ½ cup (20 g) Fresh Coriander (Cilantro), roughly chopped, separated for cooking and garnish
  • ¼ tsp (1 ml) Chilli Flakes (optional)

Instructions:

  1. Prep the Protein: Cube the cod and place it, along with the shrimp, into a bowl. Season generously with 2 Tbsp of the lime juice, salt, and pepper. Set aside while you prepare the vegetables (about 15-20 minutes).
  2. Chop the Vegetables: Dice the onion and mince the garlic. Thinly slice the red and yellow bell peppers.
  3. Sauté Aromatics: Heat the oil in a large Dutch oven over medium heat. Add the diced onion and a pinch of salt. Cook until softened and translucent (about 5 minutes). Add the garlic and sauté for 1 minute until fragrant—do not burn it.
  4. Add Peppers and Colour: Introduce the sliced red and yellow bell peppers. Cook until they soften slightly (about 3-4 minutes). Stir in the Achiote paste (or Paprika) and chilli flakes (if using).
  5. Develop the Tomato Base: Add the diced fresh tomatoes and cook, stirring occasionally, until the tomatoes begin to break down and release their liquid (about 5 minutes).
  6. Introduce Liquids: Pour in the light coconut milk and the broth. Bring the mixture to a gentle, steady simmer over low heat. Taste the sauce and adjust the salt if necessary. Do not boil vigorously.
  7. Cook the Fish: Add the cubed cod pieces to the simmering sauce, ensuring they are submerged. Allow the cod to cook undisturbed for 4 minutes.
  8. Add the Shrimp: Introduce the marinated shrimp and half of the fresh chopped coriander. Continue to simmer gently until the shrimp are pink and opaque and the fish flakes easily with a fork (typically 3-5 minutes more).
  9. Balance the Flavour: Remove the Moqueca from the heat. Stir in the final 1 Tbsp of fresh lime juice. This acidity is key to brightening the flavor profile.
  10. Serve: Ladle the stew into bowls, ensuring everyone gets a generous mix of fish and shrimp. Garnish heavily with the remaining fresh coriander.