Wood-Fired Moqueca Baiana with Coconut Milk and Dendê Oil

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

A fragrant Brazilian seafood stew combining fresh fish and shrimp simmered in coconut milk, tomatoes, and the distinctive flavor of dendê oil. This brazilian-inspired seafood ready in about 40 minutes pairs large shrimp, peeled and deveined, diced tomatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil and 3 tbsp dendê oil in a large heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
  2. Step 2: Add 1 medium thinly sliced onion, 1 medium thinly sliced red bell pepper, and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 cup diced tomatoes and cook for 3 minutes until they begin to break down.
  4. Step 4: Pour in 1 cup coconut milk and bring to a gentle simmer over medium-low heat.
  5. Step 5: Season 1 lb firm white fish fillets cut into large chunks and 8 oz peeled shrimp with 1 tsp salt and 1/2 tsp black pepper, then add them to the pot.
  6. Step 6: Cover and simmer gently for 10 minutes until the fish is opaque and shrimp are pink and cooked through.
  7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice for brightness.
  8. Step 8: Serve hot with white rice to soak up the flavorful broth.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Moqueca Baiana with Coconut Milk and Dendê Oil take to make?

Total time is about 40 minutes (15 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 Wood-Fired Moqueca Baiana with Coconut Milk and Dendê Oil?

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 diced tomatoes from drying out.

Can I substitute ingredients in Wood-Fired Moqueca Baiana with Coconut Milk and Dendê Oil?

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 Wood-Fired Moqueca Baiana with Coconut Milk and Dendê Oil 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 Wood-Fired Moqueca Baiana with Coconut Milk and Dendê Oil?

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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