Moqueca Baiana-Style Brazilian Fish Stew with Coconut and Dendê Oil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A traditional Brazilian fish stew simmered in coconut milk, tomatoes, and fragrant dendê palm oil, bursting with tropical flavors. This brazilian-inspired seafood ready in about 50 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 420 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.

Ingredients

• 1.5 lbs, cut into 2-inch pieces firm white fish fillets (like cod or snapper)
• 3 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp dendê oil (red palm 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, chopped ripe tomatoes
• 1 can (14 oz) coconut milk
• 1/2 cup chopped cilantro leaves
• 3 sliced scallions
• 1 small, sliced fresh hot chili (optional)

Instructions

1. Step 1: In a large bowl, toss 1.5 lbs firm white fish pieces with 3 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for 20 minutes.
2. Step 2: Heat 2 tbsp olive oil and 3 tbsp dendê oil in a large heavy 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 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 3 chopped ripe tomatoes, cooking for 3 more minutes until tomatoes begin to break down.
4. Step 4: Pour in 1 can (14 oz) coconut milk and bring the mixture to a gentle simmer.
5. Step 5: Carefully nestle the marinated fish pieces into the sauce. Cover and simmer gently for 10 minutes until the fish is opaque and flakes easily.
6. Step 6: Stir in 1/2 cup chopped cilantro, 3 sliced scallions, and optional 1 small sliced fresh hot chili. Cook uncovered for 2 more minutes.
7. Step 7: Serve hot with steamed white rice to soak up the rich coconut and palm oil broth.