Tropical Moqueca Baiana with Coconut Milk and Fish

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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.

Ingredients

• 1.5 lbs firm white fish fillets (such as snapper or cod), cut into 2-inch pieces
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp extra virgin olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 garlic cloves, minced
• 3 medium fresh tomatoes, chopped
• 1 cup coconut milk
• 1/4 cup fresh cilantro, chopped
• 1 tbsp dendê (palm) oil (optional)

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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.