Moqueca-Style Brazilian Seafood Stew with Coconut and Dendê Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs peeled and deveined shrimp, (13.5 oz) coconut milk, dendê oil (red palm oil) 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.

Prep: 15 min Cook: 20 min Serves 4 Brazilian cuisine 400 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Moqueca-Style Brazilian Seafood Stew with Coconut and Dendê Oil take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moqueca-Style Brazilian Seafood Stew with Coconut and Dendê Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.

Can I substitute ingredients in Moqueca-Style Brazilian Seafood Stew with Coconut and Dendê Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Moqueca-Style Brazilian Seafood Stew with Coconut and Dendê Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Moqueca-Style Brazilian Seafood Stew with Coconut and Dendê Oil?

Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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