Traditional Moqueca Baiana with Coconut Milk and Seafood

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Brazilian seafood stew from Bahia, simmered with coconut milk, palm oil, and fresh herbs, capturing the tropical flavors of the coast. This brazilian-inspired seafood (gluten free) ready in about 45 minutes pairs peeled shrimp, deveined, lime juice, sea salt 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: 20 min Cook: 25 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb fish pieces and 12 oz peeled shrimp with 2 tbsp lime juice, 1 tsp sea salt, and 1/2 tsp black pepper. Set aside to marinate for 15 minutes.
  2. Step 2: In a large heavy skillet over medium heat, warm 3 tbsp dendê (palm) oil. Add 1 medium sliced onion, 3 minced garlic cloves, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Add 1 chopped large tomato to the skillet and cook for 3 minutes until it breaks down slightly.
  4. Step 4: Gently nestle the marinated fish and shrimp into the vegetables. Pour in 1.5 cups coconut milk and bring to a gentle simmer over medium-low heat.
  5. Step 5: Cover and cook for 12-15 minutes, gently stirring once halfway through, until the seafood is cooked through and the sauce is aromatic and slightly thickened.
  6. Step 6: Stir in 1/3 cup chopped fresh cilantro and 1/4 cup chopped green onions just before serving. Serve hot with white rice.

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Frequently asked questions

How long does Traditional Moqueca Baiana with Coconut Milk and Seafood take to make?

Total time is about 45 minutes (20 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 Traditional Moqueca Baiana with Coconut Milk and Seafood?

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 peeled shrimp, deveined from drying out.

Can I substitute ingredients in Traditional Moqueca Baiana with Coconut Milk and Seafood?

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 Traditional Moqueca Baiana with Coconut Milk and Seafood 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.

Is Traditional Moqueca Baiana with Coconut Milk and Seafood gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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