Ingredients
1.5 lbs white fish (cod, halibut, haddock), cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (14 oz) light coconut milk
1 cup seafood or chicken broth
2 tbsp lime juice
1 tsp paprika
1 tsp turmeric
½ tsp red pepper flakes (optional)
Salt and pepper, to taste
2 tbsp olive oil
Fresh cilantro + lime wedges for serving
Instructions
1. Add onions, garlic, bell peppers, diced tomatoes, broth, paprika, turmeric, red pepper flakes, salt, and pepper to the slow cooker. Stir well.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
3. Gently place the fish chunks on top of the stew. Spoon some broth over the fish.
4. Cover and cook on LOW for 20–30 minutes, or until fish is tender and flakes easily.
5. Stir in coconut milk and lime juice. Warm through without overcooking the fish.
6. Taste and adjust seasoning with more lime, salt, or spice.
7. Serve warm with fresh cilantro and lime wedges. Optional: serve over rice or cauliflower rice.
Notes
Use firm white fish so it stays intact.
Add shrimp in the last 10–15 minutes if you want a mixed seafood moqueca.
For a richer broth, use full-fat coconut milk.
Do not overcook the fish — add it only at the end.
Pairs beautifully with rice, quinoa, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner, Soup/Stew
- Method: Slow Cooker
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 55mg
Keywords: Brazilian moqueca, slow cooker fish stew, healthy seafood stew, coconut fish soup