Moqueca with Coconut and Palm Oil

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A fragrant fish stew simmered in coconut milk and palm oil, infused with lime and fresh herbs reflecting Brazil’s coastal flavors. This Brazilian recipe, ready in about 50 minutes, pairs lime juice, salt, palm oil (dendê oil) 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.

Ingredients

• 1.5 lbs, cut into 2-inch pieces white fish fillets (e.g. cod or snapper)
• 3 tbsp lime juice
• 1 tsp salt
• 3 tbsp palm oil (dendê oil)
• 2 cups coconut milk
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 2 medium, chopped tomatoes
• 1 large, sliced onion
• 3, minced garlic cloves
• 1/4 cup, chopped cilantro leaves
• 2 stalks, sliced green onions
• 1/2 tsp black pepper

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Instructions

1. Step 1: Place 1.5 pounds of fish pieces in a bowl and marinate with 3 tablespoons lime juice and 1 teaspoon salt for 20 minutes.
2. Step 2: Heat 3 tablespoons palm oil in a large deep skillet or pot over medium heat. Add 1 large sliced onion and 3 minced garlic cloves, sauté for 3 minutes until fragrant and softened.
3. Step 3: Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 2 chopped tomatoes to the skillet. Cook for 5 minutes, stirring occasionally until vegetables soften.
4. Step 4: Pour in 2 cups coconut milk and bring to a gentle simmer over medium-low heat.
5. Step 5: Gently add marinated fish pieces into the simmering sauce, cover, and cook for 15 minutes until fish is opaque and flakes easily.
6. Step 6: Stir in 1/4 cup chopped cilantro and 2 sliced green onions, season with 1/2 teaspoon black pepper. Remove from heat and serve warm with white rice.