Brazilian Seafood Moqueca with Coconut Milk and Dendê Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Brazilian fish stew featuring fresh seafood simmered in coconut milk and vibrant dendê oil, infused with tomatoes, peppers, and cilantro. This brazilian-inspired seafood ready in about 40 minutes pairs shrimp, peeled and deveined, dendê oil (red palm oil), coconut milk 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: 25 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp dendê oil in a large heavy skillet over medium heat. Add 1 medium thinly sliced yellow onion and 3 minced garlic cloves; sauté for 4 minutes until softened and fragrant.
  2. Step 2: Stir in 1 medium sliced red bell pepper, 1 medium sliced green bell pepper, and 2 chopped ripe tomatoes. Cook for 6-7 minutes until vegetables soften and liquids release.
  3. Step 3: Pour in 1 1/2 cups coconut milk, then add 1 tsp black pepper and 1 1/2 tsp salt. Bring to a gentle simmer.
  4. Step 4: Add 1 lb firm white fish pieces and 1/2 lb peeled shrimp to the skillet. Cover and simmer gently for 8-10 minutes until seafood is opaque and cooked through.
  5. Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/3 cup chopped fresh cilantro to brighten the flavors before serving.

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Frequently asked questions

How long does Brazilian Seafood Moqueca with Coconut Milk and Dendê Oil take to make?

Total time is about 40 minutes (15 min prep + 25 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 Seafood Moqueca with Coconut Milk and Dendê Oil?

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 shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Brazilian Seafood Moqueca with Coconut Milk and Dendê Oil?

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 Seafood Moqueca with Coconut Milk and Dendê Oil 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 Seafood Moqueca with Coconut Milk and Dendê Oil?

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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