Cachaça-Infused Moqueca Baiana with Coconut Milk

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Brazilian seafood stew from Bahia featuring firm white fish simmered in a spiced coconut milk and tomato broth with a splash of cachaça. This Brazilian-inspired seafood recipe, ready in about 35 minutes, pairs olive oil, onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 20 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

1 lb, cut into 2-inch pieces firm white fish fillets (such as cod or snapper)
3 tbsp olive oil
1 large, sliced into rings onion
1 medium, sliced into strips red bell pepper
3, minced garlic cloves
1 1/2 cups diced tomatoes
1 1/2 cups coconut milk
1/2 cup, chopped fresh cilantro
1/4 cup cachaça
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium heat. Add 1 large sliced onion rings and 1 medium sliced red bell pepper strips, sauté for 5 minutes until softened.
Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 1/2 cups diced tomatoes and cook for 4 minutes until the mixture thickens slightly.
Step 3: Pour in 1 1/2 cups coconut milk and 1/4 cup cachaça, stirring gently to combine. Bring to a simmer.
Step 4: Add 1 lb firm white fish pieces, 1 tsp salt, and 1/2 tsp black pepper. Cover and simmer gently for 10 minutes until fish is opaque and cooked through.
Step 5: Stir in 1/2 cup chopped fresh cilantro and 2 tbsp lime juice, then remove from heat. Serve hot with white rice.