Moqueca Baiana-inspired Seafood Stew with Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A fragrant Brazilian seafood stew featuring fish, shrimp, and a rich coconut milk broth infused with tomatoes, peppers, and fresh cilantro. This brazilian-inspired seafood ready in about 35 minutes pairs peeled and deveined large shrimp, olive oil, medium, sliced onion 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 chunks firm white fish fillets (like cod or snapper)
• 12, peeled and deveined large shrimp
• 3 tbsp olive oil
• 1 medium, sliced onion
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 4, minced garlic cloves
• 2 medium, diced fresh tomatoes
• 1 1/2 cups coconut milk
• 2 tbsp lime juice
• 1/2 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2, chopped, for garnish scallions
• 3 cups cooked white rice (for serving)

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet or pot over medium heat. Add 1 medium sliced onion, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper. Sauté for 5 minutes until softened.
2. Step 2: Add 4 minced garlic cloves and 2 diced medium fresh tomatoes to the pot. Cook for 3 minutes until tomatoes break down and mixture becomes fragrant.
3. Step 3: Pour in 1 1/2 cups coconut milk and bring to a gentle simmer. Season with 1 1/2 tsp salt and 1 tsp black pepper.
4. Step 4: Add 1 lb firm white fish chunks and 12 peeled shrimp to the simmering broth. Cover and cook for 7 minutes until seafood is opaque and cooked through.
5. Step 5: Remove from heat and stir in 2 tbsp lime juice and 1/2 cup chopped fresh cilantro. Serve the stew hot over 3 cups cooked white rice and garnish with 2 chopped scallions for a bright, tropical meal.