Moqueca Baiana-Style Seafood Stew with Coconut Milk and Dendê Oil

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A rich and aromatic Brazilian seafood stew simmered with coconut milk, fresh tomatoes, and fragrant dendê palm oil for a taste of Bahia’s coastal cuisine. This Brazilian-inspired seafood recipe, ready in about 35 minutes, pairs shrimp, dendê palm oil, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (such as cod or snapper)
• 1/2 pound, peeled and deveined shrimp
• 3 tablespoons dendê palm oil
• 1 cup coconut milk
• 1 medium, thinly sliced onion
• 1, thinly sliced green bell pepper
• 3 medium, chopped ripe tomatoes
• 3, minced garlic cloves
• 2 tablespoons lime juice
• 1/4 cup, chopped fresh cilantro leaves
• 1 teaspoon 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 3 tablespoons dendê palm oil in a large deep skillet or pot over medium heat until shimmering. Add 1 medium sliced onion, 1 sliced green bell pepper, and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 chopped ripe tomatoes and cook for another 5 minutes until the tomatoes break down and the mixture thickens slightly.
3. Step 3: Pour in 1 cup coconut milk and bring the mixture to a gentle simmer. Add 1 pound white fish pieces and 1/2 pound peeled shrimp, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Step 4: Cover and cook over low heat for 10 minutes until the fish and shrimp are opaque and cooked through. Stir in 2 tablespoons lime juice and 1/4 cup chopped cilantro just before serving.