Clay Pot Moqueca Baiana with Coconut and Dendê Oil

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

A fragrant Brazilian seafood stew simmered slowly in a clay pot with rich coconut milk and vibrant dendê palm oil. This brazilian-inspired seafood 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.

Prep: 15 min Cook: 25 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Clay Pot Moqueca Baiana with Coconut 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 Clay Pot Moqueca Baiana with Coconut 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 Clay Pot Moqueca Baiana with Coconut 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 Clay Pot Moqueca Baiana with Coconut 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 Clay Pot Moqueca Baiana with Coconut 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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