Moqueca-Style Coconut Fish Stew with Dendê Oil and Cilantro

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

A fragrant Brazilian seafood stew featuring flaky white fish simmered in coconut milk, tomato, and vibrant dendê palm oil, finished with fresh cilantro. This brazilian-inspired seafood 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.

Prep: 20 min Cook: 25 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1.5 lbs of firm white fish chunks in a bowl and season with 2 tablespoons lime juice, 1.5 teaspoons salt, and 1 teaspoon black pepper. Let marinate for 15 minutes.
  2. Step 2: Heat 3 tablespoons dendê oil in a large deep skillet or Dutch oven over medium heat. Add 1 large thinly sliced onion and 1 medium thinly sliced bell pepper, sauté for 5 minutes until softened and fragrant.
  3. Step 3: Add 3 minced garlic cloves and sauté for 1 minute until aromatic, then stir in 2 chopped ripe tomatoes, cooking for 4 minutes until tomatoes break down and form a thick base.
  4. Step 4: Pour in 2 cups full-fat coconut milk and bring the mixture to a gentle simmer.
  5. Step 5: Add the marinated fish pieces gently into the skillet, cover with a lid, and simmer on low heat for 12-15 minutes until the fish is opaque and flakes easily.
  6. Step 6: Stir in 1/2 cup chopped fresh cilantro and 1/4 cup chopped green onions, then remove from heat.
  7. Step 7: Serve the moqueca hot with fluffy white rice to soak up the rich, flavorful broth.

Frequently asked questions

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

Total time is about 45 minutes (20 min prep + 25 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 Dendê Oil and Cilantro?

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 lime juice from drying out.

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

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 Dendê Oil and Cilantro 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 Dendê Oil and Cilantro?

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.

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