![author_avatar](https://www.sidechef.com/profile/4b427821-1d30-4587-851c-09f90a9b04cb.jpg?d=96x96)
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
This moqueca recipe uses paprika instead of the more traditional palm oil to get that saffron color, and it’s the perfect time to take advantage of fresh tomatoes and peppers for the sauce.
20MINS
Total Time
$4.56
Cost Per Serving
Ingredients
Servings
4
us / metric
![Skinless Hake Fillets](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
1.5 lb
Skinless Hake Fillets
cut into 3-inch pieces
or firm white-fleshed fish
![Coconut Cream](https://www.sidechef.com/ingredient/25e2c897-7e80-4077-95e8-abaf1de79459.jpeg?d=96x96)
5.4 fl oz
Coconut Cream
![Shallot](https://www.sidechef.com/ingredient/b8916d9b-f481-4963-98de-cea9891bb6ac.jpeg?d=96x96)
2
Shallots, thinly sliced
Nutrition Per Serving
VIEW ALL
Calories
298
Fat
3.2 g
Protein
45.6 g
Carbs
21.7 g