Moqueca-Style Brazilian Seafood Stew with Coconut Milk and Dendê Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A fragrant and vibrant Brazilian seafood stew simmered with coconut milk, dendê oil, tomatoes, and fresh herbs. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs shrimp, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 white fish fillets (such as cod or snapper)
• 1/2 lb, peeled and deveined shrimp
• 1, sliced into thin strips red bell pepper
• 1, sliced into thin strips yellow bell pepper
• 3, chopped medium tomatoes
• 1 medium, thinly sliced onion
• 3, minced garlic cloves
• 1 cup coconut milk
• 2 tbsp dendê oil (or palm oil)
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pan over medium heat. Add 1 medium thinly sliced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 3 chopped medium tomatoes, 1 sliced red bell pepper, and 1 sliced yellow bell pepper to the pan, cooking for 5 minutes until the vegetables soften and meld.
3. Step 3: Stir in 1 cup coconut milk and 2 tbsp dendê oil, bringing the mixture to a gentle simmer.
4. Step 4: Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, then add 1 lb white fish pieces and 1/2 lb peeled shrimp, gently stirring to coat the seafood in the sauce.
5. Step 5: Cover and simmer over low heat for 8-10 minutes until the fish is opaque and shrimp are pink and cooked through.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice for brightness. Serve hot with white rice or crusty bread.