Look no further than this Tri-Color Brazilian Fish Chowder for a healthy meal that is full of flavor. Just don't skimp on the star of the show, tilapia!
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Moqueca Brazilian Fish Stew Recipe (Slow Cooker)

I didn’t know a fish stew recipe could be so bright with flavor and so colorful too! This dish makes me want to take a boat ride up the amazon…oh look, an anaconda! No worries, this tasty soup will appease his appetite too!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Soup, Stew
Cuisine: Brazilian, Mexican
Keyword: baiana, Brazilian, Crock Pot, crockpot, fish, Freezer Meal, Moqueca, Seafood, slow cooker, Stew
Servings: 8
Calories: 209
Author: Karrie

Ingredients

  • 1 lb tilapia filets
  • 32 oz vegetable broth
  • 15 oz can diced tomatoes, with juices
  • 4 oz can diced green chilis
  • 1/4 cup lime or lemon juice
  • 2 large red bell peppers seeded, de-stemmed and diced
  • 1 medium yellow onion pureed or diced small (about 1 cup)
  • 2 large carrots diced (about 1/2 cup)
  • 1 tbsp garlic minced
  • 1 tbsp taco seasoning mix
  • 1 tbsp palm oil (optional)
  • 14 oz can coconut milk (optional)
  • salt and pepper to taste
  • 1/4 cup cilantro leaves, chopped (for garnish)

Instructions

  • Do all your pre-prep steps like juicing your lemons/limes, dicing your bell peppers, dice or pureeing your onion, dicing your carrots, chopping your cilantro and mincing your garlic. 
  • In a large bowl combine vegetable broth, diced tomatoes with juice, green chilis, lemon or lime juice, bell peppers, carrots, garlic, onions, taco seasoning, and palm oil (if using). Stir to combine. 

MAKE IT NOW

  • Place contents of bowl in a slow cooker, add whole tilapia filets. Cover and cook on LOW 6-8 hours/HIGH 3 to 4 hours. Optional: whisk to combine can of coconut milk, then add to slowcooker and heat until warmed through. Ladle into bowls and garnish with fresh chopped cilantro. Salt and pepper to taste. 

MAKE IT A FREEZER MEAL

  • Pour contents of bowl into a labeled gallon-size (4 L) freezer bag. Place tilapia filets in same bag. Seal, removing as much air as possible, and freeze flat.

THAW AND COOK

  • Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. Place contents of bag in a slow cooker. Cover and cook on LOW 6-8 hours/HIGH 3 to 4 hours. Optional: whisk to combine can of coconut milk, then add to slow cooker and heat until warmed through. Ladle into bowls and garnish with fresh chopped cilantro. Salt and pepper to taste.

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 11g | Protein: 13g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 28mg | Sodium: 661mg | Potassium: 536mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3865IU | Vitamin C: 53mg | Calcium: 48mg | Iron: 2.9mg