Moqueca-Style Fish Stew with Coconut Milk and Dendê Oil

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A fragrant Brazilian fish stew simmered in creamy coconut milk and brightened with dendê palm oil, tomatoes, and fresh cilantro. This Brazilian-inspired seafood recipe, ready in about 45 minutes, pairs lime juice, salt, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs firm white fish fillets (e.g., cod or snapper), cut into 1.5-inch pieces
• 2 tbsp lime juice
• 1 tsp salt
• 2 tbsp extra virgin olive oil
• 2 tbsp dendê (red palm) oil
• 1 large yellow onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 2 cups ripe tomatoes, chopped
• 1 cup coconut milk
• 1/3 cup fresh cilantro, chopped
• 1/2 tsp black pepper
• 2 stalks fresh green onions, sliced

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Instructions

1. Step 1: Marinate 1.5 lbs firm white fish pieces with 2 tbsp lime juice and 1 tsp salt for 15 minutes in the refrigerator.
2. Step 2: Heat 2 tbsp extra virgin olive oil and 2 tbsp dendê oil in a large skillet over medium heat. Add 1 large thinly sliced yellow onion, 1 medium thinly sliced red bell pepper, and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 cups chopped ripe tomatoes and cook for another 5 minutes until tomatoes break down and create a sauce.
4. Step 4: Pour in 1 cup coconut milk and bring to a gentle simmer. Add the marinated fish pieces, cover, and cook for 10 minutes until fish is opaque and tender.
5. Step 5: Season with 1/2 tsp black pepper and sprinkle with 1/3 cup chopped fresh cilantro and 2 sliced green onions before serving hot with white rice.