Moqueca de Peixe (Coconut Fish Stew)

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant coastal Brazilian stew with flaky white fish, creamy coconut milk, and aromatic bell peppers, simmered to perfection. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs white fish fillets, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 20 min Serves 4 Brazilian cuisine 380 cal/serving

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Ingredients

1.5 lbs, cut into 1-inch pieces white fish fillets
2 tablespoons olive oil
1 large, finely chopped (1 cup) onion
2 cloves, minced garlic
1, diced (1/2 cup) red bell pepper
1, diced (1/2 cup) green bell pepper
1 can (13.5 oz, full-fat) coconut milk
1 can (14 oz) diced tomatoes
1/4 cup, chopped cilantro
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: Pat fish pieces dry with paper towels, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add fish in a single layer and cook for 2-3 minutes per side until golden; remove and set aside.
Step 2: In the same skillet, add 1 cup chopped onion, 2 minced garlic cloves, 1/2 cup diced red bell pepper, and 1/2 cup diced green bell pepper. Sauté for 5-6 minutes over medium heat until vegetables soften and onions turn translucent, stirring occasionally.
Step 3: Stir in 1 can (13.5 oz) coconut milk, 1 can (14 oz) diced tomatoes, and 1 tablespoon lime juice. Bring to a gentle simmer, then return the fish to the skillet. Cover and cook for 10-12 minutes until fish is opaque and flakes easily with a fork.
Step 4: Stir in 1/4 cup chopped cilantro, adjust salt and pepper to taste, and serve immediately with steamed rice and a lime wedge.