Brazilian Dogfish Stew with Coconut Milk (Moqueca de Cação)

Name: Brazilian Dogfish Stew with Coconut Milk (Moqueca de Cação)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Brésilienne
Ingredients: 2 lb (1 kg) dogfish or firm white fish (cod, pollock); 1 green bell pepper, cut into wide strips; 1 yellow bell pepper, cut into wide strips; 1 red bell pepper, cut into wide strips; 2 large onions, thickly sliced; 4 garlic cloves, finely minced; 4 ripe tomatoes, quartered; 1 can (14 fl oz / 400 ml) full-fat coconut milk; 3 tbsp red palm oil (dendê oil); 1 bunch fresh cilantro, roughly chopped; Salt and freshly ground black pepper, to taste

By Marie Lefebvre · Updated October 3, 2026

This vibrant Brazilian classic brings together tender chunks of dogfish simmered in creamy coconut milk with bright tri-colour peppers and the unmistakable depth of red palm oil. Ready in under 30 minutes, it is a one-pot wonder that delivers bold tropical flavours with minimal effort. Perfect for a weeknight dinner or an exotic dinner-party showstopper.

Prep⏱️ 20 min

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

2 lb (1 kg) dogfish or firm white fish (cod, pollock)
1 green bell pepper, cut into wide strips
1 yellow bell pepper, cut into wide strips
1 red bell pepper, cut into wide strips
2 large onions, thickly sliced
4 garlic cloves, finely minced
4 ripe tomatoes, quartered
1 can (14 fl oz / 400 ml) full-fat coconut milk
3 tbsp red palm oil (dendê oil)
1 bunch fresh cilantro, roughly chopped
Salt and freshly ground black pepper, to taste

🛍️ Recommended tools

🫕Cocotte en fonteSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Slice the onions into thick rings, cut the bell peppers into wide strips and the tomatoes into quarters. Mince the garlic finely.
2
Heat the red palm oil in a large deep pan or Dutch oven over medium heat. Sauté the onions, bell peppers and garlic for 3–4 minutes until softened and fragrant.
3
Cut the fish into 4–5 cm chunks and nestle them over the vegetables. Add the tomato quarters and pour in the coconut milk. Season generously with salt and pepper.
4
Cover and cook over medium-low heat for 5 minutes.
5
Stir in most of the chopped cilantro and cook for a further 10 minutes, until the fish is cooked through and the sauce has thickened slightly.
6
Serve immediately over white rice or with farofa, garnished with the remaining fresh cilantro.

💡 Chef's Tip

Choose a firm-fleshed fish so it holds its shape during cooking. If red palm oil is unavailable, substitute coconut oil with a pinch of smoked paprika for colour. Leftovers taste even better the next day as the flavours meld together.