Moqueca Baiana: Spicy Brazilian Fish Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A rich and aromatic fish stew from Bahia featuring fresh fish simmered in coconut milk, tomatoes, and dende oil with vibrant herbs and spices. This brazilian-inspired seafood ready in about 45 minutes pairs lime juice, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 lbs, cut into 2-inch pieces firm white fish fillets (such as cod or snapper)
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp dende oil (palm oil)
• 2 tbsp extra virgin olive oil
• 1 large, thinly sliced yellow onion
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced green bell pepper
• 4, minced garlic cloves
• 3 medium, diced fresh tomatoes
• 1.5 cups coconut milk
• 1/2 cup, chopped fresh cilantro leaves
• 1/4 cup, chopped fresh parsley leaves
• 3, chopped scallions
• 1, sliced thinly fresh chili pepper (optional)

Instructions

1. Step 1: In a bowl, toss 1.5 lbs firm white fish pieces with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Set aside to marinate for 15 minutes.
2. Step 2: Heat 3 tbsp dende oil and 2 tbsp extra virgin olive oil in a large deep skillet or clay pot over medium heat. Add 1 large thinly sliced yellow onion, 1 large thinly sliced red bell pepper, and 1 large thinly sliced green bell pepper. Sauté for 7-8 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and 3 diced fresh tomatoes to the skillet, cooking for 3 more minutes until tomatoes break down.
4. Step 4: Pour in 1.5 cups coconut milk, bring to a gentle simmer, then carefully nestle the marinated fish pieces into the sauce. Add 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 3 chopped scallions, and 1 sliced fresh chili pepper if using.
5. Step 5: Cover and simmer gently for 10-12 minutes until fish flakes easily and the sauce is rich and aromatic.
6. Step 6: Serve hot with white rice and garnish with extra fresh herbs.