Brazilian-Style Moqueca with Coconut Milk and Fresh Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A rich and aromatic Brazilian seafood stew simmered with coconut milk, tomatoes, and fresh cilantro, perfect for a comforting dinner. This brazilian-inspired seafood 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 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 2-inch pieces firm white fish fillets (e.g. cod or snapper)
• 8 oz shrimp, peeled and deveined
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp extra virgin olive oil
• 1 medium, thinly sliced yellow onion
• 1 medium, thinly sliced red bell pepper
• 3, minced garlic cloves
• 3 medium, chopped tomatoes
• 1 1/2 cups coconut milk
• 1/2 cup, chopped fresh cilantro
• 2, sliced green onions
• 1 tbsp (optional) dendê oil (red palm oil)
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Place 1 lb firm white fish pieces and 8 oz shrimp in a bowl. Season with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Set aside to marinate for 15 minutes.
2. Step 2: Heat 3 tbsp extra virgin olive oil in a large deep skillet or Dutch oven over medium heat. Add 1 medium thinly sliced yellow onion and 1 medium thinly sliced red bell pepper, sauté for 5-6 minutes until softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 3 medium chopped tomatoes and cook for 5 minutes until they break down and form a chunky sauce.
5. Step 5: Pour in 1 1/2 cups coconut milk and 1 tbsp dendê oil (if using). Bring mixture to a gentle simmer.
6. Step 6: Gently add marinated fish and shrimp into the sauce. Cover and simmer for 10 minutes until seafood is cooked through and flakes easily.
7. Step 7: Stir in 1/2 cup chopped fresh cilantro and 2 sliced green onions. Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.