Moqueca-Style Brazilian Fish Stew with Coconut and Dendê Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Brazilian seafood stew featuring white fish simmered in coconut milk, tomatoes, and traditional dendê palm oil. This brazilian-inspired seafood ready in about 40 minutes pairs lime juice, sea salt, olive oil 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 20 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1.5 lbs white fish chunks with 2 tbsp lime juice and 1 tsp sea salt. Set aside for 15 minutes to marinate.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium sliced yellow onion and 1 medium sliced red bell pepper, sautéing for 5 minutes until softened.
  3. Step 3: Stir in 3 minced garlic cloves and 1 cup diced tomatoes, cooking for 3 minutes until the mixture thickens slightly.
  4. Step 4: Pour in 1 can (14 oz) coconut milk and 2 tbsp dendê (red palm) oil, bringing the stew to a gentle simmer.
  5. Step 5: Add the marinated fish chunks to the skillet, cover, and simmer for 10 minutes until the fish is cooked through and flakes easily.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 1/2 tsp black pepper.
  7. Step 7: Serve hot with white rice and lime wedges for a colorful, aromatic Brazilian meal.

Frequently asked questions

How long does Moqueca-Style Brazilian Fish Stew with Coconut and Dendê Oil take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moqueca-Style Brazilian Fish Stew with Coconut and Dendê Oil?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Moqueca-Style Brazilian Fish Stew with Coconut and Dendê Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Moqueca-Style Brazilian Fish Stew with Coconut and Dendê Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Moqueca-Style Brazilian Fish Stew with Coconut and Dendê Oil?

Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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