Moqueca-Style Brazilian Fish Stew with Coconut and Palm Oil

By · Reviewed by AislePrompt Editorial · ·

A fragrant Brazilian fish stew simmered in coconut milk and palm oil with tomatoes, peppers, and fresh cilantro, capturing coastal flavors. This brazilian-inspired seafood ready in about 45 minutes pairs tablespoons lime juice, teaspoon salt, teaspoon black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Serves 4 Brazilian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1.5 pounds firm white fish pieces with 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl; set aside to marinate for 15 minutes.
  2. Step 2: Heat 3 tablespoons dende (palm) oil and 2 tablespoons olive oil in a large deep skillet over medium heat. Add 1 large thinly sliced yellow onion, 1 large thinly sliced red bell pepper, 1 large thinly sliced green bell pepper, and 4 minced garlic cloves. Sauté for 6-7 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 3 chopped medium fresh tomatoes and cook for 4 more minutes until the tomatoes break down and create a sauce.
  4. Step 4: Pour in 1 can (14 ounces) coconut milk and bring the mixture to a gentle simmer over medium-low heat.
  5. Step 5: Nestle the marinated fish pieces into the coconut sauce, cover, and simmer for 10-12 minutes until fish is opaque and flakes easily.
  6. Step 6: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 2 chopped scallions. Serve hot with white rice to soak up the rich stew.

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Frequently asked questions

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

Total time is about 45 minutes (20 min prep + 25 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 Palm Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons lime juice from drying out.

Can I substitute ingredients in Moqueca-Style Brazilian Fish Stew with Coconut and Palm 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 Palm 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 Palm 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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