Moqueca Baiana-Style Fish Stew with Palm Oil and Dendê

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant, fragrant Brazilian fish stew simmered with palm oil, coconut milk, and fresh vegetables, capturing the Afro-Brazilian flavors of Bahia. 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 lb, cut into 2-inch pieces firm white fish fillets (snapper or sea bass)
• 3 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp dendê (red palm) oil
• 1 tbsp olive oil
• 1 medium, thinly sliced onion
• 1 medium, julienned red bell pepper
• 1 medium, julienned yellow bell pepper
• 3 medium, chopped tomatoes
• 4 cloves, minced garlic cloves
• 1 1/2 cups coconut milk
• 1/4 cup chopped fresh cilantro
• 3, chopped scallions
• 1 small, finely chopped fresh chili (optional)
• 1/2 cup water

Instructions

1. Step 1: Marinate 1 lb firm white fish pieces with 3 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper for 20 minutes at room temperature.
2. Step 2: Heat 3 tbsp dendê (red palm) oil and 1 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium thinly sliced onion, 4 minced garlic cloves, 1 medium julienned red bell pepper, and 1 medium julienned yellow bell pepper. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 3 chopped medium tomatoes and cook for an additional 5 minutes until tomatoes break down and the mixture thickens slightly.
4. Step 4: Stir in 1 1/2 cups coconut milk and 1/2 cup water, bringing the mixture to a gentle simmer.
5. Step 5: Gently nestle the marinated fish pieces into the stew, cover, and simmer on low heat for 12-15 minutes until the fish is cooked through and tender.
6. Step 6: Just before serving, stir in 1/4 cup chopped fresh cilantro, 3 chopped scallions, and 1 small finely chopped fresh chili if using, to add brightness and heat.
7. Step 7: Serve hot with fluffy white rice and farofa for a complete Bahian meal.