Tropical Brazilian Fish Stew with Coconut Milk and Dendê Oil

By · Reviewed by AislePrompt Editorial · ·

A vibrant fish stew simmered in creamy coconut milk and enriched with the unique flavor of dendê palm oil and fresh herbs. This brazilian-inspired seafood ready in about 35 minutes pairs tablespoons dendê (palm) oil, large onion, thinly sliced, garlic cloves, minced 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.

Prep: 15 min Cook: 20 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons dendê palm oil in a large pot over medium heat until shimmering, about 2 minutes.
  2. Step 2: Add 1 large thinly sliced onion, 3 minced garlic cloves, and 1 medium sliced red bell pepper, sautéing for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 diced medium tomatoes and cook for another 4 minutes until they begin to break down.
  4. Step 4: Pour in 2 cups coconut milk and 1 cup water, bringing the mixture to a gentle simmer.
  5. Step 5: Add 1 teaspoon salt and 1/2 teaspoon black pepper, then carefully add 1.5 pounds of firm white fish pieces.
  6. Step 6: Cover and simmer gently for 8-10 minutes until the fish is opaque and flakes easily.
  7. Step 7: Remove from heat and stir in 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, and 2 chopped scallions for brightness.
  8. Step 8: Serve immediately with white rice or crusty bread to soak up the flavorful broth.

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Frequently asked questions

How long does Tropical Brazilian Fish Stew with Coconut Milk and Dendê Oil 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 Tropical Brazilian Fish Stew with Coconut Milk and Dendê Oil?

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 tablespoons dendê (palm) oil from drying out.

Can I substitute ingredients in Tropical Brazilian Fish Stew with Coconut Milk and Dendê Oil?

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

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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