Moqueca Baiana-Style Fish Stew with Coconut and Dendê Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rich and aromatic Brazilian fish stew featuring fresh white fish simmered in coconut milk and palm oil with peppers and tomatoes. This Brazilian-inspired seafood recipe, 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 (e.g. cod or snapper)
• 3 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 medium, thinly sliced onion
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips yellow bell pepper
• 4, minced garlic cloves
• 2 cups diced tomatoes
• 1/2 cup, chopped fresh cilantro leaves
• 1 cup coconut milk
• 2 tbsp dendê oil (red palm oil)
• 3, sliced scallions
• 1 cup water

Instructions

1. Step 1: Marinate 1.5 lbs firm white fish pieces with 3 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper for 15 minutes in the refrigerator.
2. Step 2: Heat 2 tbsp extra virgin olive oil in a large heavy-bottom pot over medium heat. Add 1 thinly sliced medium onion, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 cups diced tomatoes and cook for another 5 minutes until the mixture thickens slightly.
4. Step 4: Add the marinated fish pieces to the pot, pour in 1 cup water and 1 cup coconut milk, then drizzle with 2 tbsp dendê oil. Bring to a gentle simmer, cover, and cook for 15 minutes until the fish is cooked through and tender.
5. Step 5: Stir in 1/2 cup chopped fresh cilantro and 3 sliced scallions just before serving. Adjust seasoning with salt if needed and serve hot with white rice.