Moqueca-Style Brazilian Fish Stew with Coconut Milk and Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A fragrant and colorful Brazilian fish stew simmered with coconut milk, tomatoes, and fresh cilantro for a tropical taste. This brazilian-inspired seafood ready in about 40 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 320 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 lb, cut into 2-inch pieces firm white fish fillets (e.g., cod or snapper)
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium, sliced onion
• 1 medium, sliced red bell pepper
• 3, minced garlic cloves
• 2 medium, diced fresh tomatoes
• 1 1/2 cups coconut milk
• 1/2 cup, chopped fresh cilantro
• 2, sliced green onions
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: In a bowl, toss 1 lb firm white fish pieces with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Set aside to marinate for 15 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or pot over medium heat. Add 1 sliced medium onion and 1 sliced medium red bell pepper, sautéing for 5-6 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and 2 diced medium fresh tomatoes to the skillet, cooking for 3 more minutes until tomatoes break down and become fragrant.
4. Step 4: Pour in 1 1/2 cups coconut milk, stir to combine, and bring to a gentle simmer.
5. Step 5: Add the marinated fish pieces to the pot, cover, and simmer gently for 8-10 minutes until the fish is cooked through and flakes easily.
6. Step 6: Stir in 1/2 cup chopped fresh cilantro, 2 sliced green onions, and 1/4 tsp red pepper flakes. Adjust seasoning with additional salt if desired and serve hot over steamed rice.