Moqueca Baiana-Style Fish Stew with Palm Oil

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A fragrant Brazilian fish stew simmered in coconut milk and palm oil with fresh herbs and peppers. This Brazilian-inspired seafood recipe, ready in about 45 minutes, pairs firm white fish fillets, lime juice, salt 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 chunks firm white fish fillets
• 3 tbsp lime juice
• 1 tsp salt
• 3 tbsp palm oil (dendê oil)
• 2 tbsp olive oil
• 1 large, thinly sliced onion
• 1, thinly sliced red bell pepper
• 1, thinly sliced yellow bell pepper
• 4, minced garlic cloves
• 2 cups chopped tomatoes
• 1.5 cups coconut milk
• 1/2 cup, chopped fresh cilantro
• 1/4 cup, chopped fresh green onions
• 1/2 tsp black pepper

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Instructions

1. Step 1: Marinate 1.5 lbs firm white fish chunks with 3 tbsp lime juice and 1 tsp salt for 20 minutes in the refrigerator.
2. Step 2: Heat 3 tbsp palm oil and 2 tbsp olive oil in a large pan over medium heat. Add 1 large thinly sliced onion, 1 thinly sliced red bell pepper, and 1 thinly sliced yellow bell pepper. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute more until aromatic.
4. Step 4: Stir in 2 cups chopped tomatoes and simmer for 5 minutes until the mixture thickens slightly.
5. Step 5: Pour in 1.5 cups coconut milk and bring to a gentle simmer.
6. Step 6: Gently add the marinated fish chunks, cover, and cook on low heat for 10 minutes until the fish is opaque and cooked through.
7. Step 7: Season with 1/2 tsp black pepper, then stir in 1/2 cup chopped fresh cilantro and 1/4 cup chopped green onions just before serving over white rice.