Moqueca-Style Coconut Fish Stew

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A fragrant Brazilian fish stew simmered in coconut milk with tomatoes, peppers, and fresh cilantro for a tropical taste. This Brazilian-inspired seafood recipe, 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 firm white fish fillets (e.g. cod or snapper), cut into 1.5-inch pieces
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 large red bell pepper, sliced into strips
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 14 oz (1 can) coconut milk
• 1/2 cup fresh cilantro, chopped
• 1 tbsp dendê oil (red palm oil) or substitute olive oil
• 2 stalks scallions, sliced

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1 lb white fish pieces in a bowl and toss with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for 15 minutes.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 thinly sliced medium yellow onion and 1 large sliced red bell pepper, sauté for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and cook 1 minute until fragrant.
4. Step 4: Stir in 1 cup halved cherry tomatoes and cook for 3 minutes until they start to soften.
5. Step 5: Pour in 14 oz can coconut milk and 1 tbsp dendê oil or olive oil, bring to a gentle simmer.
6. Step 6: Gently nestle the marinated fish pieces into the simmering sauce, cover, and cook for 8-10 minutes until fish is opaque and flakes easily.
7. Step 7: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 2 sliced scallions.
8. Step 8: Serve hot with steamed rice and garnish with additional cilantro if desired.