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Moqueca Baiana (Fish and Coconut Stew)

A rich, fragrant Brazilian fish stew simmered in coconut milk with tomatoes, peppers, and dendê (palm oil), bright with lime and cilantro. Serve over white rice with hot sauce on the side.

45 minMediumServes 4420 cal/serving

BrazilianDinnerStovetopPescatarianHigh ProteinLow CarbGluten-FreeDairy-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi), cut into 2-in pieces
  • 1/4 cup fresh lime juice
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp dendê (red palm oil)
  • 2 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 4 plum tomatoes, sliced into rounds
  • 1.5 cups full-fat coconut milk
  • 1 cup fish stock (or vegetable stock)
  • 1/4 cup fresh cilantro, chopped
  • 4 scallions, thinly sliced

Instructions

  1. 1

    In a bowl, toss 1.5 lbs cut into 2-in pieces firm white fish fillets (cod, tilapia, or mahi-mahi) with 1/4 cup fresh lime juice, half the 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Let marinate while you prepare the vegetables, at least 10 minutes.

  2. 2

    Heat 2 tbsp dendê (red palm oil) and 2 tbsp olive oil in a large, wide saucepan or Dutch oven over medium heat.

  3. 3

    Add 1 thinly sliced yellow onion, 1 thinly sliced green bell pepper, and 1 thinly sliced red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.

  4. 4

    Stir in 4 minced garlic cloves and cook 1 minute until fragrant.

  5. 5

    Arrange 4 sliced into rounds plum tomatoes over the vegetables in an even layer. Pour in 1.5 cups full-fat coconut milk and 1 cup fish stock (or vegetable stock), add the remaining 1 tsp kosher salt, and bring to a gentle simmer.

  6. 6

    Nestle the marinated 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi) pieces over the tomatoes in a single layer. Cover and cook over medium-low heat for 10-12 minutes, until the fish is opaque and flakes easily and registers an internal temperature of 145°F (63°C).

  7. 7

    Taste and adjust seasoning. Stir in half the 1/4 cup chopped fresh cilantro.

  8. 8

    Ladle into bowls and top with the remaining fresh cilantro and 4 thinly sliced scallions. Serve over rice.

Questions

How long does Moqueca Baiana (Fish and Coconut Stew) keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Moqueca Baiana (Fish and Coconut Stew)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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