Moqueca-Style Coconut Fish Stew with Cilantro and Lime

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

A fragrant Brazilian seafood stew simmered in coconut milk, tomatoes, and fresh cilantro, brightened with lime juice for a tropical touch. This Brazilian recipe, ready in about 35 minutes, pairs coconut milk, tomatoes, red bell 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.

Prep: 15 min Cook: 20 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil and 1 tbsp dendê oil (if using) in a large skillet or saucepan over medium heat. Add 1 medium sliced onion and 4 minced garlic cloves, sautéing for 3-4 minutes until the onion softens and becomes translucent.
  2. Step 2: Add 3 diced medium tomatoes and 1 sliced red bell pepper to the skillet. Cook for 5 minutes until the tomatoes break down slightly and the mixture is fragrant.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, stirring to combine. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.
  4. Step 4: Gently add 1 lb of firm white fish pieces into the coconut mixture, cover, and simmer for 8-10 minutes until the fish is opaque and flakes easily.
  5. Step 5: Remove from heat, stir in 1/2 cup chopped fresh cilantro and 2 tbsp lime juice. Serve hot with white rice or crusty bread to soak up the flavorful sauce.

Frequently asked questions

How long does Moqueca-Style Coconut Fish Stew with Cilantro and Lime take to make?

Total time is about 35 minutes (15 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 Coconut Fish Stew with Cilantro and Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Moqueca-Style Coconut Fish Stew with Cilantro and Lime?

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 Coconut Fish Stew with Cilantro and Lime 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 Coconut Fish Stew with Cilantro and Lime?

Brazilian brazilian 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.

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