Brazilian Moqueca-Style Seafood Stew with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Brazilian seafood stew simmered in coconut milk, tomatoes, and fresh herbs for a rich, comforting dish. This brazilian-inspired seafood ready in about 35 minutes pairs pound shrimp peeled and deveined, (14 oz) coconut milk, olive oil 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.

Prep: 15 min Cook: 20 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium thinly sliced onion and 3 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
  2. Step 2: Add 1 cup diced tomatoes and 1 large sliced red bell pepper to the pot. Cook for 3 minutes, stirring occasionally.
  3. Step 3: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine. Bring the mixture to a gentle simmer.
  4. Step 4: Add 1 pound of firm white fish pieces and 1/2 pound peeled shrimp to the pot. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and simmer for 7-8 minutes until the seafood is cooked through and opaque.
  5. Step 5: Stir in 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh parsley, and 1 tbsp lime juice. Adjust seasoning if needed and serve hot with rice or crusty bread.

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Frequently asked questions

How long does Brazilian Moqueca-Style Seafood Stew with Coconut Milk take to make?

Total time is about 35 minutes (15 min prep + 20 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 Brazilian Moqueca-Style Seafood Stew with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) coconut milk from drying out.

Can I substitute ingredients in Brazilian Moqueca-Style Seafood Stew with Coconut Milk?

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 Brazilian Moqueca-Style Seafood Stew with Coconut Milk 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 Brazilian Moqueca-Style Seafood Stew with Coconut Milk?

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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