Moqueca-Style Coconut Seafood Stew with Palm Oil

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A fragrant, colorful Brazilian seafood stew simmered in coconut milk and enriched with palm oil, tomatoes, and fresh herbs for a rich coastal flavor. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs large shrimp, lime juice, salt 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 pound, cut into 2-inch pieces firm white fish fillets (such as cod or snapper)
• 1/2 pound, peeled and deveined large shrimp
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 1 cup halved cherry tomatoes
• 1 tablespoon olive oil
• 2 tablespoons dendê palm oil
• 1 medium, thinly sliced onion
• 3 minced garlic cloves
• 2 cups coconut milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 2 chopped fresh green onions

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Instructions

1. Step 1: Toss 1 pound firm white fish pieces and 1/2 pound peeled shrimp with 2 tablespoons lime juice and 1 teaspoon salt. Set aside to marinate while preparing other ingredients.
2. Step 2: Heat 1 tablespoon olive oil and 2 tablespoons dendê palm oil in a large deep skillet over medium heat. Add 1 medium thinly sliced onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
3. Step 3: Stir in 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, and 1 cup halved cherry tomatoes. Cook for 5 minutes until vegetables soften.
4. Step 4: Pour in 2 cups coconut milk, bring to a gentle simmer, and cook uncovered for 5 minutes to let flavors meld.
5. Step 5: Add the marinated fish and shrimp gently into the simmering broth, cover, and cook for 8-10 minutes until seafood is opaque and cooked through.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 2 chopped green onions for fresh herbal brightness. Serve hot with steamed white rice.