Seafood Moqueca with Coconut and Dendê Oil

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A fragrant Brazilian fish stew simmered in coconut milk, fresh tomatoes, peppers, and infused with the distinctive flavor of dendê palm oil. This Brazilian recipe (gluten free), ready in about 40 minutes, pairs shrimp, peeled and deveined, coconut milk, dendê oil (palm oil) 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 rice, quinoa, or a quick salad. 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 firm white fish fillets (e.g., cod or snapper), cut into 1.5-inch pieces
• 8 oz shrimp, peeled and deveined
• 1 1/2 cups coconut milk
• 3 tbsp dendê oil (palm oil)
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, sliced into strips
• 2 medium tomatoes, chopped
• 4 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 3 tbsp dendê oil and 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 sliced medium onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 1 sliced medium red bell pepper and 2 chopped medium tomatoes to the pot. Cook, stirring occasionally, for 7-8 minutes until tomatoes break down and the mixture becomes saucy.
3. Step 3: Pour in 1 1/2 cups coconut milk, stir to combine, and bring to a gentle simmer. Season with 1 1/2 tsp salt and 1 tsp black pepper.
4. Step 4: Add 1 lb firm white fish pieces and 8 oz shrimp to the pot, cover, and simmer gently for 10 minutes until seafood is cooked through and opaque.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice. Adjust seasoning as needed. Serve hot with steamed rice or crusty bread.