Brazilian-Style Moqueca with Coconut and Palm Oil

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A fragrant Brazilian seafood stew simmered with coconut milk, palm oil, and fresh herbs for a vibrant coastal flavor. This Brazilian recipe, ready in about 45 minutes, pairs shrimp, peeled and deveined, lime juice, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, cut into 2-inch chunks firm white fish fillets (such as cod or snapper)
• 1/2 pound shrimp, peeled and deveined
• 3 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons palm oil (dendê oil)
• 1 large, thinly sliced onion
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced green bell pepper
• 4, minced garlic cloves
• 3 medium, chopped tomatoes
• 2 cups coconut milk
• 1/2 cup, chopped fresh cilantro
• 1/4 cup, chopped fresh parsley
• 3, sliced green onions
• for serving cooked white rice

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Instructions

1. Step 1: In a large bowl, toss 1.5 pounds firm white fish chunks and 1/2 pound shrimp with 3 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let marinate for 15 minutes.
2. Step 2: Heat 3 tablespoons palm oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add 1 large thinly sliced onion, 1 medium thinly sliced red bell pepper, 1 medium thinly sliced green bell pepper, and 4 minced garlic cloves. Sauté for 5-7 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 3 chopped medium tomatoes and cook for 3 minutes until they break down and create a sauce base.
4. Step 4: Pour in 2 cups coconut milk and bring the mixture to a gentle simmer over medium-low heat.
5. Step 5: Add the marinated fish and shrimp to the pot, spooning the sauce over the seafood. Cover and simmer gently for 10-12 minutes until the fish flakes easily and the shrimp turn opaque.
6. Step 6: Stir in 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 3 sliced green onions. Adjust seasoning with salt if needed.
7. Step 7: Serve the moqueca hot over cooked white rice, spooning the rich coconut and palm oil broth over each serving.