Brazilian Moqueca Baiana with Coconut and Palm Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A fragrant Brazilian seafood stew simmered in coconut milk, dendê (palm) oil, tomatoes, and fresh herbs for a rich and tropical flavor. This brazilian-inspired seafood ready in about 45 minutes pairs ounces shrimp, peeled and deveined, tablespoons lime juice, teaspoon salt 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.

Ingredients

• 1.5 pounds firm white fish fillets (e.g. cod or snapper), cut into 1.5-inch pieces
• 8 ounces shrimp, peeled and deveined
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons dendê oil (red palm oil)
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 3 cloves garlic cloves, minced
• 3 medium fresh tomatoes, chopped
• 1 cup coconut milk
• 1/4 cup fresh cilantro, chopped
• 3 scallions, sliced
• 2 tablespoons fresh parsley, chopped
• for serving fresh lime wedges

Instructions

1. Step 1: Toss 1.5 pounds firm white fish pieces and 8 ounces peeled shrimp with 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to marinate for 15 minutes.
2. Step 2: Heat 3 tablespoons dendê oil and 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add 1 large thinly sliced onion, 1 large red bell pepper sliced, and 1 large green bell pepper sliced, sauté for 5-7 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 3 chopped medium fresh tomatoes, cooking for another 3-4 minutes until the tomatoes start to break down.
4. Step 4: Pour in 1 cup coconut milk, bring the mixture to a gentle simmer, then add the marinated fish and shrimp. Cover and simmer gently for 10 minutes until the seafood is cooked through and tender.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro, 3 sliced scallions, and 2 tablespoons chopped fresh parsley. Serve hot with fresh lime wedges on the side.