Moqueca Baiana (Bahian Fish Stew) with Coconut Milk and Dendê Oil

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

A traditional Brazilian seafood stew featuring flaky white fish simmered in a rich coconut milk and palm oil broth with peppers and fresh herbs. This Brazilian recipe, ready in about 45 minutes, pairs lime juice, sea salt, black 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: 20 min Cook: 25 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1.5 pounds of white fish chunks with 2 tablespoons lime juice, 1 teaspoon sea salt, and 1/2 teaspoon black pepper in a bowl. Set aside to marinate for 15 minutes.
  2. Step 2: Heat 3 tablespoons dendê oil and 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat.
  3. Step 3: Add 1 large thinly sliced onion, 1 red bell pepper, and 1 yellow bell pepper sliced thin. Sauté for 5-7 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves and 3 diced medium tomatoes, cooking for another 3 minutes until tomatoes begin breaking down.
  5. Step 5: Pour in 1 cup coconut milk and bring the mixture to a gentle simmer.
  6. Step 6: Gently nestle the marinated fish chunks into the pot, cover, and cook for 10 minutes until the fish is opaque and flakes easily.
  7. Step 7: Stir in 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 2 sliced green onions. Adjust seasoning with salt if needed.
  8. Step 8: Serve hot with white rice to soak up the flavorful broth.

Frequently asked questions

How long does Moqueca Baiana (Bahian Fish Stew) with Coconut Milk and Dendê Oil take to make?

Total time is about 45 minutes (20 min prep + 25 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 Moqueca Baiana (Bahian Fish Stew) with Coconut Milk and Dendê Oil?

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 lime juice from drying out.

Can I substitute ingredients in Moqueca Baiana (Bahian Fish Stew) with Coconut Milk and Dendê Oil?

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 Moqueca Baiana (Bahian Fish Stew) with Coconut Milk and Dendê Oil 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.

What goes well with Moqueca Baiana (Bahian Fish Stew) with Coconut Milk and Dendê Oil?

Brazilian brazilian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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