Tropical Brazilian Moqueca with Coconut Milk and Palm Oil

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

A fragrant Brazilian seafood stew simmered with fresh fish, shrimp, coconut milk, and the distinctive flavor of dendê palm oil. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs large shrimp, dendê palm oil, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 lb, cut into 2-inch pieces firm white fish fillets (such as cod or snapper)
• 1/2 lb, peeled and deveined large shrimp
• 3 tbsp dendê palm oil
• 2 cups coconut milk
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 3 medium, diced tomatoes
• 1 large, thinly sliced onion
• 3, minced garlic cloves
• 1/2 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup water

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Instructions

1. Step 1: Heat 3 tbsp dendê palm oil in a large heavy-bottomed skillet or Dutch oven over medium heat until shimmering, about 2 minutes. Add 1 large thinly sliced onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, and 3 diced medium tomatoes. Cook for 6-7 minutes until the vegetables break down and release their juices.
3. Step 3: Pour in 2 cups coconut milk and 1 cup water, season with 1 1/2 tsp salt and 1 tsp black pepper, and bring the mixture to a gentle simmer.
4. Step 4: Add 1 lb firm white fish pieces and 1/2 lb peeled and deveined shrimp into the simmering sauce. 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 tbsp lime juice. Adjust seasoning if necessary and serve hot with white rice.