Moqueca-Style Brazilian Fish Stew with Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fragrant and colorful Brazilian fish stew simmered in coconut milk and tomatoes with fresh herbs and peppers. 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 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.

Ingredients

• 1.5 pounds, cut into 2-inch pieces firm white fish fillets (e.g., cod or snapper)
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large, thinly sliced onion
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 4, minced garlic cloves
• 1/2 cup, chopped fresh cilantro
• 1 14-ounce can, drained diced tomatoes
• 1 14-ounce can coconut milk
• 3, sliced green onions
• 1 tablespoon, optional palm oil or additional olive oil
• 1/4 cup, chopped for garnish fresh parsley

Instructions

1. Step 1: Marinate 1.5 pounds firm white fish pieces with 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl for 20 minutes.
2. Step 2: Heat 3 tablespoons olive oil in a large deep skillet or pot over medium heat. Add 1 large thinly sliced onion, 1 medium thinly sliced red bell pepper, 1 medium thinly sliced yellow bell pepper, and 4 minced garlic cloves. Sauté for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1/2 cup chopped fresh cilantro and 1 14-ounce can drained diced tomatoes. Cook for 3 minutes until tomatoes start to break down.
4. Step 4: Pour in 1 14-ounce can coconut milk and 1 tablespoon palm oil or olive oil if using. Bring the mixture to a gentle simmer.
5. Step 5: Add the marinated fish pieces gently into the pot, cover, and cook for 10-12 minutes until the fish is opaque and flakes easily.
6. Step 6: Stir in 3 sliced green onions and adjust seasoning with salt as needed.
7. Step 7: Garnish with 1/4 cup chopped fresh parsley before serving. Serve the stew hot with white rice or crusty bread.