Moqueca de Peixe Low-Carb com Couve Refogada

About this meal

A classic Brazilian fish stew (Moqueca) made lighter and served with sautéed collard greens instead of traditional rice and farofa, for a savory, low-carb dinner packed with flavor and nourishing ingredients.

Ingredients

• White fish fillets (tilapia or snapper) — 400g
• Fresh lime juice — 2 tbsp
• Olive oil — 2 tbsp
• Garlic cloves — 3, minced
• Yellow onion — 1 medium, sliced
• Red bell pepper — 1, sliced
• Tomato — 2 medium, chopped
• Coconut milk (unsweetened, canned or fresh) — 3/4 cup
• Fresh cilantro — 2 tbsp, chopped
• Bay leaf — 1
• Ground black pepper — to taste
• Sea salt — to taste
• Collard greens (couve) — 200g, sliced thin
• Red chili (optional) — 1/2, finely chopped

Steps

1. Marinate the fish fillets in lime juice, salt, and pepper for 15 minutes.
2. In a large skillet or clay pot, heat 1 tbsp olive oil. Sauté sliced onion and garlic until fragrant.
3. Add red bell pepper and tomatoes. Cook for 3-4 minutes, stirring.
4. Place marinated fish fillets gently over the sautéed vegetables. Add the bay leaf.
5. Pour in coconut milk. Sprinkle chopped cilantro, cover, and simmer over low heat for 15 minutes, or until the fish is flaky and cooked through.
6. Remove bay leaf and adjust salt and pepper to taste. For heat, stir in chopped red chili.
7. Meanwhile, heat remaining olive oil in a separate pan. Sauté collard greens with a little garlic until just wilted and bright green (about 2 minutes). Season with a pinch of salt.
8. Serve the moqueca hot, alongside the collard greens.