Moqueca Baiana-Inspired Fish Stew with Coconut Milk

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A fragrant and colorful Brazilian fish stew featuring tender white fish simmered in coconut milk with bell peppers, tomatoes, and fresh cilantro. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs lime juice, kosher salt, extra virgin 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 pieces firm white fish fillets (e.g., cod or snapper)
• 2 tablespoons lime juice
• 1 teaspoon kosher salt
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 2 medium ripe tomatoes, chopped
• 3 garlic cloves, minced
• 1 1/2 cups coconut milk
• 1/3 cup fresh cilantro, chopped
• 1 tablespoon dendê oil (or substitute palm oil)
• 1/4 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, marinate 1 pound firm white fish pieces with 2 tablespoons lime juice and 1 teaspoon kosher salt for 15 minutes.
2. Step 2: Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 medium thinly sliced yellow onion, 3 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced green bell pepper; sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 chopped ripe tomatoes and cook for 3 minutes until the tomatoes begin to break down.
4. Step 4: Pour in 1 1/2 cups coconut milk and 1 tablespoon dendê oil; bring the mixture to a gentle simmer.
5. Step 5: Add the marinated fish pieces carefully to the skillet, cover, and cook for 8-10 minutes until the fish is opaque and flakes easily.
6. Step 6: Season with 1/4 teaspoon black pepper and stir in 1/3 cup chopped fresh cilantro just before serving. Serve hot with steamed rice.