Moqueca-Style Brazilian Fish Stew with Coconut and Palm Oil

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 recipe, ready in about 45 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 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.

Ingredients

• 1.5 pounds, cut into 2-inch pieces firm white fish fillets (such as cod or snapper)
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons dende (palm) oil
• 2 tablespoons olive oil
• 1 large, thinly sliced yellow onion
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced green bell pepper
• 4, minced garlic cloves
• 3 medium, chopped fresh tomatoes
• 1 can (14 ounces) coconut milk
• 1/2 cup, chopped fresh cilantro
• 2, chopped scallions

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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.