Coconut-Flavored Moqueca Baiana with Fish and Dendê Oil

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A fragrant Bahian seafood stew featuring tender white fish simmered in coconut milk, tomatoes, and the distinctive flavor of dendê palm oil. This Brazilian-inspired seafood recipe, ready in about 45 minutes, pairs firm white fish fillets, lime juice, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Ingredients

• 1.5 pounds, cut into 2-inch chunks firm white fish fillets
• 3 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons dendê palm oil
• 2 tablespoons olive oil
• 1 large, sliced into rings onion
• 1 medium, sliced into strips red bell pepper
• 4, minced garlic cloves
• 3 medium, chopped ripe tomatoes
• 2 cups coconut milk
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped scallions

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Instructions

1. Step 1: Place 1.5 pounds firm white fish chunks in a bowl and season with 3 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to marinate for 15 minutes.
2. Step 2: Heat 3 tablespoons dendê palm oil and 2 tablespoons olive oil in a large skillet over medium heat. Add 1 large sliced onion and 1 medium sliced red bell pepper, sautéing for 5 minutes until softened.
3. Step 3: Add 4 minced garlic cloves and 3 chopped ripe tomatoes, cooking for 3 minutes until the mixture thickens and becomes fragrant.
4. Step 4: Gently stir in the marinated fish pieces and pour 2 cups coconut milk over. Bring to a simmer, cover, and cook for 15 minutes until the fish is opaque and tender.
5. Step 5: Remove from heat and fold in 1/2 cup chopped fresh cilantro and 1/4 cup chopped scallions for a fresh, herbal finish. Serve hot with steamed white rice to soak up the rich coconut and palm oil broth.