Moqueca-Style Seafood Stew with Coconut Milk and Cilantro

By · Reviewed by AislePrompt Editorial · ·

A fragrant Brazilian seafood stew simmered in coconut milk, tomatoes, and fresh cilantro, capturing coastal flavors. This brazilian-inspired seafood ready in about 40 minutes pairs extra virgin olive oil, large yellow onion, thinly sliced, medium red bell pepper, thinly sliced 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: 25 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons extra virgin olive oil in a large deep skillet or Dutch oven over medium heat. Add 1 large thinly sliced yellow onion and 1 medium thinly sliced red bell pepper. Sauté for 8 minutes until softened and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves and 2 cups chopped tomatoes, cooking for 5 minutes until tomatoes break down and mixture thickens slightly.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk, 1.5 teaspoons salt, and 1 teaspoon black pepper. Bring to a gentle simmer.
  4. Step 4: Add 1 pound firm white fish pieces and 1/2 pound peeled shrimp to the pot, nestling them into the sauce. Cover and simmer gently for 8-10 minutes until seafood is opaque and cooked through.
  5. Step 5: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 2 tablespoons lime juice for brightness. Serve hot with rice or crusty bread.

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Frequently asked questions

How long does Moqueca-Style Seafood Stew with Coconut Milk and Cilantro take to make?

Total time is about 40 minutes (15 min prep + 25 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 Seafood Stew with Coconut Milk and Cilantro?

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 extra virgin olive oil from drying out.

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

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 Seafood Stew with Coconut Milk and Cilantro 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 Seafood Stew with Coconut Milk and Cilantro?

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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