Moqueca Baiana-Style Seafood Stew with Coconut and Dendê Oil

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A fragrant and colorful Brazilian seafood stew simmered with coconut milk, fresh tomatoes, peppers, and traditional dendê palm oil for authentic flavor. This Brazilian recipe, ready in about 40 minutes, pairs large shrimp, peeled and deveined, extra virgin olive oil, dendê palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pound, cut into 2-inch pieces firm white fish fillets (cod or snapper)
• 1/2 pound large shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 2 tablespoons dendê palm oil
• 1, thinly sliced large onion
• 1, sliced into strips red bell pepper
• 1, sliced into strips yellow bell pepper
• 3, chopped large tomatoes
• 4, minced garlic cloves
• 1 1/2 cups coconut milk
• 1/2 cup, chopped fresh cilantro
• 2 tablespoons lime juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons extra virgin olive oil and 2 tablespoons dendê palm oil in a large deep skillet over medium heat. Add 1 thinly sliced large onion and sauté for 5 minutes until softened.
2. Step 2: Add 4 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced yellow bell pepper to the skillet. Cook for 4 minutes until fragrant and vegetables begin to soften.
3. Step 3: Stir in 3 chopped large tomatoes and cook for 6 minutes until the tomatoes break down and form a thick sauce.
4. Step 4: Pour in 1 1/2 cups coconut milk, then gently add 1 pound firm white fish pieces and 1/2 pound peeled shrimp. Sprinkle 1 1/2 teaspoons salt and 1/2 teaspoon black pepper evenly over the seafood.
5. Step 5: Cover and simmer gently for 10-12 minutes until the fish is opaque and shrimp are cooked through.
6. Step 6: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 2 tablespoons lime juice for brightness.
7. Step 7: Serve hot with white rice or crusty bread to soak up the flavorful broth.