Moqueca-Style Seafood Stew with Palm Oil and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs peeled and deveined 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

Instructions

  1. 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.
  2. Step 2: Stir in 2 chopped medium tomatoes and cook for another 3 minutes until tomatoes break down.
  3. 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.
  4. 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.
  5. Step 5: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 2 tablespoons lime juice for a fresh, bright finish.
  6. Step 6: Serve the stew hot, ideally with white rice, to enjoy the rich, creamy palm oil-infused broth with tender seafood.

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Frequently asked questions

How long does Moqueca-Style Seafood Stew with Palm Oil and Cilantro 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 Seafood Stew with Palm Oil 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 palm oil (dendê oil) from drying out.

Can I substitute ingredients in Moqueca-Style Seafood Stew with Palm Oil 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 Palm Oil 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 Palm Oil 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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