Moqueca-Style Brazilian Seafood Stew with Coconut and Dendê Oil

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A fragrant Brazilian seafood stew simmered in coconut milk and enriched with palm oil, creating a rich and aromatic coastal dish. This Brazilian-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (cod or snapper), shrimp, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 chunks white fish fillets (cod or snapper)
• 1/2 lb, peeled and deveined shrimp
• 1 can (13.5 oz) coconut milk
• 3 tbsp dendê oil (red palm oil)
• 1 large, sliced onion
• 1 medium, sliced red bell pepper
• 2 medium, chopped tomatoes
• 3, minced garlic cloves
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp dendê oil in a large saucepan over medium heat. Add 1 large sliced onion, 1 medium sliced red bell pepper, and 3 minced garlic cloves, sautéing for 5 minutes until softened and aromatic.
2. Step 2: Stir in 2 medium chopped tomatoes and cook for another 4 minutes until they break down and create a saucy base.
3. Step 3: Pour in 1 can (13.5 oz) coconut milk and bring the mixture to a gentle simmer over medium-low heat.
4. Step 4: Add 1 lb chunks of white fish fillets and 1/2 lb peeled shrimp to the pot, season with 1 tsp salt and 1/2 tsp black pepper. Cover and simmer gently for 8-10 minutes until the seafood is cooked through and tender.
5. Step 5: Remove from heat and stir in 1/4 cup chopped cilantro and 2 tbsp fresh lime juice for brightness. Serve hot with white rice or crusty bread.