Coconut-Infused Brazilian Fish Stew with Dendê Oil

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A fragrant and hearty fish stew combining tender white fish with creamy coconut milk and the distinctive flavor of dendê oil, reflecting Brazil’s coastal culinary traditions. This Brazilian-inspired seafood recipe, ready in about 35 minutes, pairs coconut milk, dendê oil (palm oil), onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lb white fish fillets (such as cod or snapper)
• 1 cup coconut milk
• 3 tbsp dendê oil (palm oil)
• 1 medium onion, diced
• 1 medium red bell pepper, sliced
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• for serving, about 2 cups cooked white rice

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons dendê oil in a large skillet over medium heat until shimmering. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
2. Step 2: Add 1 medium sliced red bell pepper to the skillet and cook for 3 more minutes until slightly tender.
3. Step 3: Pour in 1 cup coconut milk and 1 cup vegetable broth, stirring to combine, then bring the mixture to a gentle simmer over medium heat.
4. Step 4: Season the liquid with 1 teaspoon salt and 1/2 teaspoon black pepper, then carefully add 1 pound white fish fillets cut into large chunks, simmering gently for 8-10 minutes until the fish is opaque and flakes easily.
5. Step 5: Remove from heat, stir in 2 tablespoons lime juice and 1/4 cup chopped fresh cilantro for brightness.
6. Step 6: Serve the stew hot over 2 cups cooked white rice to soak up the rich, flavorful sauce.