Moqueca-Inspired Fish Stew with Coconut Milk and Dendê Oil

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A fragrant Brazilian fish stew featuring firm white fish simmered in coconut milk, tomatoes, and the distinctive flavor of dendê palm oil. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs lime juice, salt, dendê palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 chunks white fish fillets (e.g., cod or snapper)
• 2 tbsp lime juice
• 1 tsp salt
• 3 tbsp dendê palm oil
• 1 medium, thinly sliced onion
• 1 medium, sliced into strips red bell pepper
• 3, minced garlic cloves
• 3 medium, chopped ripe tomatoes
• 1 1/2 cups coconut milk
• 1/4 cup, chopped fresh cilantro leaves
• 3 stalks, chopped green onions

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Marinate 1.5 lbs white fish fillets cut into 2-inch chunks with 2 tbsp lime juice and 1 tsp salt in a bowl for 15 minutes.
2. Step 2: Heat 3 tbsp dendê palm oil in a large deep skillet or Dutch oven over medium heat. Add 1 medium thinly sliced onion, 1 medium sliced red bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 3 chopped ripe tomatoes to the skillet and cook for another 5 minutes until the tomatoes break down and form a chunky sauce.
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 chunks to the skillet, cover, and cook for 8-10 minutes until the fish is opaque and flakes easily.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro leaves and 3 chopped green onions just before serving for a fresh herbal finish.