Moqueca-Style Brazilian Seafood Stew with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant and colorful seafood stew simmered in creamy coconut milk with tomatoes, bell peppers, and fresh cilantro, inspired by Brazil’s coastal flavors. This brazilian-inspired seafood ready in about 35 minutes pairs peeled and deveined large shrimp, olive oil, medium, thinly sliced onion 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: 20 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add 1 medium sliced onion, 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, and 3 minced garlic cloves. Sauté for 5-6 minutes until vegetables soften and become fragrant.
  2. Step 2: Stir in 14 oz canned diced tomatoes and cook for 3 minutes to blend flavors.
  3. Step 3: Pour in 1 1/2 cups coconut milk and bring the mixture to a gentle simmer.
  4. Step 4: Add 1 lb white fish pieces and 8 peeled shrimp to the skillet, season with 1 1/2 tsp salt and 1 tsp black pepper. Cover and simmer gently for 6-8 minutes until the seafood is opaque and cooked through.
  5. Step 5: Remove from heat, stir in 2 tbsp fresh lime juice and 1/2 cup chopped fresh cilantro to brighten the stew.
  6. Step 6: Garnish with 2 sliced green onions and serve hot with white rice or crusty bread to soak up the rich broth.

Equipment for this recipe

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Frequently asked questions

How long does Moqueca-Style Brazilian Seafood Stew with Coconut Milk 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 Milk?

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 olive oil from drying out.

Can I substitute ingredients in Moqueca-Style Brazilian Seafood Stew with Coconut Milk?

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 Milk 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 Milk?

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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