Clay Pot Moqueca Baiana with Coconut and Dendê Oil

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A fragrant Brazilian seafood stew simmered slowly in a clay pot with rich coconut milk and vibrant dendê palm oil. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs shrimp, peeled and deveined, coconut milk, dendê palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 firm white fish fillets (such as cod or snapper)
• 8 oz shrimp, peeled and deveined
• 1 cup coconut milk
• 3 tbsp dendê palm oil
• 1 medium red bell pepper, sliced into thin strips
• 1 medium yellow bell pepper, sliced into thin strips
• 2 medium tomatoes, chopped
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

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Instructions

1. Step 1: In a clay pot or heavy-bottomed saucepan, heat 3 tbsp dendê palm oil over medium heat until shimmering. Add 3 cloves minced garlic and 1 large thinly sliced onion, sautéing for 3 minutes until fragrant and translucent.
2. Step 2: Add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper, cook for 4 minutes until slightly softened.
3. Step 3: Stir in 2 medium chopped tomatoes and cook for 5 minutes until they break down and release juices.
4. Step 4: Pour in 1 cup coconut milk and 1/2 cup water, bring to a gentle simmer over medium-low heat.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then add 1 lb firm white fish fillets cut into large chunks and 8 oz peeled shrimp, carefully submerging them in the sauce.
6. Step 6: Cover and simmer gently for 10 minutes until the seafood is cooked through and the sauce thickens slightly.
7. Step 7: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped cilantro for a fresh finish. Serve hot with white rice.