Moqueca-Style Seafood Stew with Palm Oil and Cilantro

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Brazilian seafood stew featuring fish and shrimp simmered in a rich broth of palm oil, coconut milk, and fresh cilantro. This Brazilian-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, palm oil (dendê oil), coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 360 cal/serving

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Ingredients

1 pound, cut into chunks firm white fish fillets (e.g. cod or snapper)
12, peeled and deveined large shrimp
3 tbsp palm oil (dendê oil)
1 cup coconut milk
1 large, thinly sliced onion
1, thinly sliced red bell pepper
2 medium, chopped tomatoes
3, minced garlic cloves
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper
1 cup water

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Instructions

Step 1: Heat 3 tablespoons palm oil in a large deep skillet or pot over medium heat. Add 1 large thinly sliced onion, 1 thinly sliced red bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
Step 2: Stir in 2 chopped medium tomatoes and cook for another 3 minutes until tomatoes break down.
Step 3: Add 1 cup water and 1 cup coconut milk, bring to a simmer. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 4: Gently add 1 pound chunks of firm white fish and 12 peeled shrimp to the pot, cover and cook for 8-10 minutes until the seafood is opaque and tender.
Step 5: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 2 tablespoons lime juice for a fresh, bright finish.
Step 6: Serve the stew hot, ideally with white rice, to enjoy the rich, creamy palm oil-infused broth with tender seafood.