Moqueca Baiana-Inspired Coconut Fish Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A fragrant Brazilian seafood stew simmered with coconut milk, tomatoes, peppers, and fresh cilantro, delivering a rich and comforting coastal flavor. This Brazilian recipe, ready in about 40 minutes, pairs lime juice, sea salt, olive oil 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.

Ingredients

• 1 pound, cut into 2-inch chunks white fish fillets (e.g., cod or snapper)
• 2 tablespoons lime juice
• 1 teaspoon, divided sea salt
• 3 tablespoons olive oil
• 1 medium, thinly sliced onion
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 4, minced garlic cloves
• 14 ounces diced tomatoes (canned)
• 1 cup coconut milk
• 1/2 cup, chopped fresh cilantro
• 1 tablespoon (optional) dendê oil (red palm oil)
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Marinate 1 pound of white fish chunks with 2 tablespoons lime juice and 1/2 teaspoon sea salt; set aside for 15 minutes in the refrigerator.
2. Step 2: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 1 thinly sliced medium onion, 1 thinly sliced red bell pepper, and 1 thinly sliced yellow bell pepper; sauté gently for 5 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add 14 ounces diced tomatoes with juices and 1 cup coconut milk; bring to a simmer.
4. Step 4: Gently nestle the marinated fish pieces into the sauce, cover, and simmer on low heat for 10 minutes until the fish is opaque and flakes easily.
5. Step 5: Remove from heat, stir in 1/2 cup chopped fresh cilantro, 1 tablespoon dendê oil (if using), 1/2 teaspoon black pepper, and remaining 1/2 teaspoon sea salt to taste. Serve warm with white rice.