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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 40 minutes pairs coconut milk, limes, juiced, large 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 a quick salad or grain on the side. 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.

Prep: 20 min Cook: 20 min Serves 4 Brazilian cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Brazilian-Style Coconut Fish Stew (Moqueca) with Cilantro and Lime take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brazilian-Style Coconut Fish Stew (Moqueca) with Cilantro and Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Brazilian-Style Coconut Fish Stew (Moqueca) with Cilantro and Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brazilian-Style Coconut Fish Stew (Moqueca) with Cilantro and Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Brazilian-Style Coconut Fish Stew (Moqueca) with Cilantro and Lime gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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