Moqueca-Inspired Coconut Seafood Stew

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Brazilian seafood stew simmered in coconut milk, tomatoes, and dendê oil, bursting with coastal flavors and tender fish and shrimp. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs firm white fish fillets, large shrimp, dendê (palm) oil 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.

Prep: 15 min Cook: 25 min Serves 4 Brazilian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, cut into 1.5-inch chunks firm white fish fillets
1/2 lb, peeled and deveined large shrimp
3 tbsp dendê (palm) oil
1 can (14 oz) coconut milk
3 medium, chopped ripe tomatoes
1 large, thinly sliced onion
3, minced garlic cloves
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper
1/2 cup water

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp dendê (palm) oil in a large saucepan over medium heat until shimmering. Add 1 large thinly sliced onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
Step 2: Add 3 chopped ripe tomatoes and cook for 6-7 minutes, stirring occasionally until tomatoes break down and form a chunky sauce.
Step 3: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, bring to a gentle simmer.
Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Add 1 lb firm white fish chunks and 1/2 lb peeled shrimp, cover and simmer gently for 8-10 minutes until seafood is opaque and cooked through.
Step 5: Stir in 1/2 cup chopped fresh cilantro and 2 tbsp lime juice just before serving. Adjust seasoning if needed and serve hot with white rice.