Moqueca Baiana-Style Seafood Stew with Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A fragrant Brazilian seafood stew featuring fish and shrimp simmered in a rich coconut milk broth with tomatoes, peppers, and fresh herbs. This brazilian-inspired seafood ready in about 45 minutes pairs medium 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 420 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 1.5-inch pieces
• 1/2 lb medium shrimp, peeled and deveined
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 3 cloves garlic cloves, minced
• 3 medium ripe tomatoes, chopped
• 14 oz (1 can) coconut milk
• 1 tbsp dendê oil (red palm oil)
• 1/4 cup fresh cilantro, chopped
• 2 stalks fresh green onions, chopped

Instructions

1. Step 1: In a bowl, toss 1 lb fish pieces and 1/2 lb shrimp with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Set aside to marinate for 15 minutes.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large thinly sliced onion, 1 large thinly sliced red bell pepper, and 1 large thinly sliced yellow bell pepper. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 3 minced garlic cloves and 3 chopped ripe tomatoes to the pot. Cook, stirring occasionally, for 7 minutes until tomatoes break down and the mixture thickens slightly.
4. Step 4: Pour in 14 oz canned coconut milk and 1 tbsp dendê oil, stirring well to combine. Bring to a gentle simmer.
5. Step 5: Add the marinated fish and shrimp to the pot, cover, and cook for 8-10 minutes until the fish is opaque and flakes easily, and shrimp turn pink.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro and 2 chopped green onions just before serving for a fresh herbal note. Serve hot with white rice or crusty bread.