Moqueca Brazilian Fish Stew

freezerfit.com

Kathy Backman

2 lb tilapia filets

4 cup vegetable broth

1 can (14.5 oz per can) diced tomatoes with juices

1 can (4 oz per can) diced green chilis

2 lime for juice

2 red bell pepper diced

1 yellow onion pureed or diced small

2 carrots diced

1 tbsp garlic powder

1 tbsp taco seasoning mix

1 tbsp extra virgin olive oil optional

1 can (14 oz per can) unsweetened coconut milk optional

1 tsp salt

1 tsp black pepper

¼ cup cilantro leaves (added on day of cooking) chopped, for garnish

Directions at freezerfit.com

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