Moqueca Baiana-Style Coconut Fish Stew

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

A fragrant Brazilian fish stew simmered in coconut milk, tomatoes, and palm oil with fresh cilantro and lime for a bright tropical flavor. 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 350 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 25 min Serves 4 Brazilian cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Toss 1.5 pounds white fish chunks with 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to marinate for 15 minutes.
  2. Step 2: Heat 2 tablespoons dendê palm oil and 2 tablespoons olive oil in a large skillet over medium heat. Add 1 thinly sliced large onion, 1 thinly sliced large red bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 3 diced medium fresh tomatoes and cook for 3 minutes until they break down slightly. Pour in 1 1/2 cups coconut milk and bring the mixture to a gentle simmer.
  4. Step 4: Add the marinated fish pieces, cover, and simmer gently for 10 minutes until the fish is opaque and flakes easily.
  5. Step 5: Stir in 1/2 cup chopped fresh cilantro and 3 chopped scallions, cooking uncovered for 2 minutes to blend flavors. Serve hot over 1 cup cooked white rice per person, garnishing with extra cilantro if desired.

Frequently asked questions

How long does Moqueca Baiana-Style Coconut Fish Stew 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-Style Coconut Fish Stew?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Moqueca Baiana-Style Coconut Fish Stew?

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-Style Coconut Fish Stew 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-Style Coconut Fish Stew?

Brazilian seafood 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.

What others are saying

Related recipes