Moqueca-Style Brazilian Fish Stew with Coconut Milk and Dendê Oil

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

A fragrant and colorful Brazilian fish stew simmered in creamy coconut milk and infused with palm oil, tomatoes, and fresh herbs for a vibrant coastal flavor. 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 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: 20 min Serves 4 Brazilian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Marinate 1.5 lbs firm white fish pieces in 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper for 15 minutes while prepping vegetables.
  2. Step 2: Heat 3 tbsp dendê oil in a large deep skillet or Dutch oven over medium heat. Add 1 large thinly sliced onion, 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, and 4 minced garlic cloves. Sauté for 5-7 minutes until vegetables soften and become fragrant.
  3. Step 3: Add 1 cup halved cherry tomatoes, 1 1/2 cups coconut milk, 1/2 cup chopped cilantro, and 1/4 cup chopped parsley. Bring to gentle simmer.
  4. Step 4: Nestle marinated fish pieces into the sauce, cover, and cook for 10-12 minutes until fish flakes easily with a fork.
  5. Step 5: Sprinkle 2 sliced green onions over the stew before serving. Serve hot with steamed white rice to soak up the rich, aromatic sauce.

Frequently asked questions

How long does Moqueca-Style Brazilian Fish Stew with Coconut Milk 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 Milk 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 Milk 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 Milk 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 Milk 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.

What others are saying

Related recipes