Moqueca Baiana-Style Seafood Stew with Coconut and Palm Oil

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Traditional Brazilian seafood stew simmered in creamy coconut milk and fragrant dendê palm oil with fresh herbs and lime. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs large 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 firm white fish fillets (e.g. cod or snapper), cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp dendê palm oil (or substitute palm oil)
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 2 medium fresh tomatoes, chopped
• 1 1/2 cups coconut milk
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced

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

Instructions

1. Step 1: Marinate 1 lb firm white fish pieces and 1/2 lb peeled shrimp in 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper for 15 minutes in the refrigerator.
2. Step 2: Heat 3 tbsp dendê palm oil and 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 thinly sliced medium onion, 1 thinly sliced red bell pepper, and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 chopped fresh tomatoes and cook for 4 minutes until they break down and release juices.
4. Step 4: Pour in 1 1/2 cups coconut milk, bring to a gentle simmer, then add the marinated fish and shrimp. Cover and cook for 10 minutes until seafood is opaque and cooked through.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro and 1/4 cup sliced green onions for a fresh, herbal finish. Serve hot with steamed white rice to soak up the rich, aromatic broth.