Tropical Moqueca Baiana with Coconut Milk and Fish

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

A fragrant Brazilian seafood stew from Bahia simmered with coconut milk, tomatoes, and fresh cilantro for a tropical flair. This Brazilian-inspired seafood recipe, 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1.5 lbs firm white fish pieces with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Set aside to marinate for 15 minutes.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large deep skillet over medium heat. Add 1 thinly sliced large onion, 1 thinly sliced red bell pepper, and 1 thinly sliced yellow bell pepper. Sauté for 6-7 minutes until vegetables soften and edges begin to caramelize.
  3. Step 3: Add 3 minced garlic cloves and 3 chopped fresh tomatoes to the skillet, cooking for 3 minutes until tomatoes break down and the mixture becomes fragrant.
  4. Step 4: Pour in 1 cup coconut milk and 1 tbsp dendê oil (if using), stirring gently to combine. Bring to a simmer.
  5. Step 5: Add marinated fish pieces carefully into the skillet, cover, and cook on low heat for 10 minutes until fish is opaque and tender.
  6. Step 6: Sprinkle 1/4 cup chopped fresh cilantro over the stew and gently stir. Serve hot with white rice and lime wedges.

Frequently asked questions

How long does Tropical Moqueca Baiana with Coconut Milk and Fish 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 Tropical Moqueca Baiana with Coconut Milk and Fish?

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 Tropical Moqueca Baiana with Coconut Milk and Fish?

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 Moqueca Baiana with Coconut Milk and Fish 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 Moqueca Baiana with Coconut Milk and Fish?

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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