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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A fragrant and rich Brazilian fish stew from Bahia, simmered with coconut milk, tomatoes, peppers, and infused with palm oil. 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 400 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, snapper)
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp dendê oil (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
• 1 cup canned diced tomatoes
• 1 1/2 cups coconut milk
• 1/2 cup, chopped fresh cilantro
• 1/4 cup, chopped fresh parsley
• 3, sliced scallions
• for serving cooked white rice

Instructions

1. Step 1: Toss 1.5 lbs firm white fish pieces with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Set aside to marinate for 15 minutes.
2. Step 2: Heat 2 tbsp olive oil and 3 tbsp dendê oil in a large heavy pan 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 8-10 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 cup canned diced tomatoes and cook for 3 minutes to meld flavors.
4. Step 4: Pour in 1 1/2 cups coconut milk and bring the mixture to a gentle simmer.
5. Step 5: Gently add the marinated fish pieces into the pan, spooning some sauce over them. Cover and simmer on low heat for 12-15 minutes until fish is cooked through and flakes easily.
6. Step 6: Stir in 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 3 sliced scallions. Adjust seasoning with salt if needed.
7. Step 7: Serve the moqueca hot over cooked white rice.