Moqueca-Style Brazilian Seafood Stew

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A fragrant, coconut milk-based seafood stew with fresh fish, shrimp, and a blend of tomatoes, peppers, and cilantro, showcasing coastal Brazilian flavors. This Brazilian recipe, ready in about 40 minutes, pairs large shrimp, onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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, cut into 2-inch pieces firm white fish fillets (e.g. cod or snapper)
• 1/2 lb, peeled and deveined large shrimp
• 1 medium, sliced into thin rings onion
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 4, minced garlic cloves
• 3 medium, chopped ripe tomatoes
• 1 1/2 cups coconut milk
• 2 tbsp (substitute with olive oil if unavailable) dendê oil (red palm oil)
• 1/2 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil and 2 tbsp dendê oil (or substitute) in a large deep skillet over medium heat. Add 1 medium sliced onion and 4 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
2. Step 2: Add 1 medium each sliced red and yellow bell peppers and 3 chopped ripe tomatoes to the skillet. Cook, stirring occasionally, for 8 minutes until the tomatoes break down and peppers soften.
3. Step 3: Pour in 1 1/2 cups coconut milk, stir to combine, and bring the mixture to a gentle simmer.
4. Step 4: Gently place 1 lb white fish pieces and 1/2 lb peeled shrimp into the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and cook for 10 minutes until fish is opaque and shrimp are pink and cooked through.
5. Step 5: Remove from heat, stir in 1/2 cup chopped fresh cilantro and 2 tbsp lime juice for brightness. Serve hot with white rice or crusty bread.