Brazilian Moqueca-Style Seafood Stew with Coconut Milk and Cilantro
A fragrant Brazilian seafood stew simmered in coconut milk with tomatoes, bell peppers, and fresh cilantro delivering tropical coastal flavors. This brazilian-inspired seafood ready in about 40 minutes pairs peeled and deveined shrimp, coconut milk, sliced yellow bell pepper 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 lb, cut into chunks white fish fillets (cod or snapper)
- 1/2 lb, peeled and deveined shrimp
- 1 cup coconut milk
- 1 sliced yellow bell pepper
- 2 medium, diced tomatoes
- 1 medium, thinly sliced onion
- 4 minced garlic cloves
- 3 tbsp dendê oil (palm oil) or olive oil
- 1/2 cup chopped fresh cilantro
- 1 juiced lime
- 1.5 tsp sea salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp dendê oil or olive oil in a large saucepan over medium heat. Add 4 minced garlic cloves and 1 medium thinly sliced onion, sauté for 4-5 minutes until softened and fragrant.
- Step 2: Add 1 sliced yellow bell pepper and 2 diced medium tomatoes, cook for 5 minutes until tomatoes begin to break down.
- Step 3: Pour in 1 cup coconut milk, then add 1.5 tsp sea salt and 1 tsp black pepper. Stir and bring to a gentle simmer.
- Step 4: Add 1 lb white fish chunks and 1/2 lb peeled shrimp into the stew. Cover and cook for 8-10 minutes until seafood is opaque and cooked through.
- Step 5: Remove from heat, stir in 1/2 cup chopped fresh cilantro and juice of 1 lime. Serve hot with white rice or crusty bread.
Frequently asked questions
How long does Brazilian Moqueca-Style Seafood Stew with Coconut Milk and Cilantro take to make?
Total time is about 40 minutes (20 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 and Cilantro?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Brazilian Moqueca-Style Seafood Stew with Coconut Milk and Cilantro?
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 and Cilantro 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 and Cilantro?
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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