Moqueca Baiana-Style Fish Stew with Coconut Milk

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fragrant Brazilian fish stew simmered with coconut milk, tomatoes, bell peppers, and fresh cilantro for a rich and vibrant coastal flavor. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs lime juice, sea salt, extra virgin olive oil 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. 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 chunks firm white fish fillets (such as cod or snapper)
• 2 tbsp lime juice
• 1 tsp sea salt
• 3 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
• 3, minced garlic cloves
• 3 medium, chopped ripe tomatoes
• 1 can (14 oz) coconut milk
• 2 tbsp dendê oil (red palm oil) or substitute with paprika oil
• 1/2 cup, chopped fresh cilantro
• 1/4 cup, chopped fresh parsley
• 1/2 tsp black pepper
• 1/2 cup water

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Instructions

1. Step 1: Toss 1.5 lbs firm white fish chunks with 2 tbsp lime juice and 1 tsp sea salt. Set aside to marinate for 10 minutes while preparing vegetables.
2. Step 2: Heat 3 tbsp extra virgin olive oil in a large deep skillet or Dutch oven 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: Add 3 minced garlic cloves and 3 chopped ripe tomatoes to the skillet. Cook for 3 minutes until tomatoes begin to break down.
4. Step 4: Pour in 1 can (14 oz) coconut milk, 2 tbsp dendê oil, and 1/2 cup water. Stir to combine and bring to a simmer.
5. Step 5: Gently nestle the marinated fish chunks into the simmering sauce, cover, and cook for 10 minutes until fish is opaque and flaky.
6. Step 6: Season with 1/2 tsp black pepper, 1/2 cup chopped fresh cilantro, and 1/4 cup chopped fresh parsley. Stir gently and serve hot with white rice.