Moqueca-Style Fish Stew with Dendê Oil and Coconut Milk

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

A fragrant Brazilian fish stew simmered with coconut milk, dendê oil, lime, and fresh herbs for a tropical coastal flavor. 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 360 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 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1.5 pounds firm white fish pieces in a bowl and toss with 3 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to marinate for 15 minutes.
  2. Step 2: In a large deep skillet or pot, heat 3 tablespoons dendê oil over medium heat. Add 1 medium thinly sliced onion and sauté for 4 minutes until translucent. Add 1 medium thinly sliced red bell pepper and 3 minced garlic cloves and cook for 2 more minutes.
  3. Step 3: Stir in 2 chopped medium tomatoes and cook for 5 minutes until softened and fragrant.
  4. Step 4: Pour in 14 ounces coconut milk and bring the mixture to a gentle simmer.
  5. Step 5: Gently add the marinated fish pieces to the skillet, spooning some sauce over them. Cover and simmer gently for 10 minutes or until the fish is opaque and flakes easily.
  6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 2 chopped green onions. Serve hot with white rice to soak up the flavorful sauce.

Frequently asked questions

How long does Moqueca-Style Fish Stew with Dendê Oil and Coconut Milk 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 Fish Stew with Dendê Oil and Coconut Milk?

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 Fish Stew with Dendê Oil and Coconut Milk?

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 Fish Stew with Dendê Oil and Coconut Milk 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 Fish Stew with Dendê Oil and Coconut Milk?

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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