Description

This Healthy Slow Cooker Brazilian Moqueca is a vibrant, coconut-based seafood stew featuring tender white fish, peppers, tomatoes, and lime. It’s naturally gluten-free, dairy-free, and bursting with tropical flavor—perfect for a cozy dinner with global flair.

Ingredients

1 1/2 lbs firm white fish (cod, halibut, or mahi mahi), cut into chunks

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 small onion, thinly sliced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 can (13.5 oz) full-fat coconut milk

1/4 cup seafood or vegetable broth

1 tsp paprika

1/2 tsp ground cumin

Salt and pepper to taste

Juice of 1 lime

2 tbsp chopped fresh cilantro (plus more for garnish)

Cooked rice or cauliflower rice, for serving

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Instructions

1. Layer onions, garlic, bell peppers, and tomatoes in the slow cooker.

2. Season the fish with salt, pepper, paprika, and cumin.

3. Place seasoned fish on top of vegetables.

4. Pour coconut milk and broth evenly over the top.

5. Cover and cook on LOW for 3–4 hours, until fish is opaque and flakes easily.

6. Gently stir in lime juice and chopped cilantro just before serving.

7. Serve hot over rice or cauliflower rice, garnished with extra cilantro.

Notes

For a spicier version, add a diced chili or red pepper flakes.

Use shrimp or scallops instead of (or in addition to) white fish.

Don’t over-stir—the fish is delicate and flakes naturally when done.