Moqueca Baiana-Style Fish Stew with Coconut Milk

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

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 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.

★ 4.2 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Brazilian cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Moqueca Baiana-Style Fish Stew with Coconut Milk take to make?

Total time is about 40 minutes (15 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 Fish Stew with Coconut Milk?

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 Fish Stew with Coconut Milk?

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 Fish Stew with Coconut Milk 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 Fish Stew with Coconut Milk?

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.

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