Brazilian-Style Coconut Fish Stew (Moqueca) with Cilantro and Lime

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A fragrant and colorful coconut milk-based fish stew from Brazil, featuring fresh white fish simmered with tomatoes, peppers, and bright lime and cilantro. This Brazilian-inspired seafood recipe (gluten free), ready in about 40 minutes, pairs coconut milk, limes, juiced, onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs firm white fish fillets (such as cod or snapper), cut into 1.5-inch pieces
• 2 cups coconut milk
• 2 limes, juiced
• 3 tbsp dendê oil (or substitute palm oil or olive oil)
• 1 large onion, thinly sliced
• 1 large red bell pepper, thinly sliced
• 3 medium tomatoes, chopped
• 3 garlic cloves, minced
• 1/2 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

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Instructions

1. Step 1: In a large heavy-bottomed skillet or Dutch oven, heat 3 tbsp dendê oil over medium heat until shimmering. Add 1 large thinly sliced onion, 1 large thinly sliced red bell pepper, and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 3 chopped medium tomatoes and cook for 5 minutes more until they begin to break down and release juices.
3. Step 3: Pour in 2 cups coconut milk and 1/2 cup water, then season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring mixture to a gentle simmer.
4. Step 4: Add 1.5 lbs firm white fish cut into 1.5-inch pieces to the skillet, nestling pieces into the sauce. Cover and simmer gently for 10-12 minutes until fish is opaque and flakes easily.
5. Step 5: Remove from heat and stir in juice of 2 limes and 1/2 cup chopped fresh cilantro for brightness.
6. Step 6: Serve hot with steamed white rice to soak up the flavorful sauce.