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Moqueca with palm oil, fish and prawns in rich coconut milk sauce, sprinkled with coriander
Brazilian seafood stew with coconut milk and dendê oil

Moqueca with Palm Oil

Author: Flavelo
Recipes Main Courses
Moqueca is a true Brazilian national treasure from the state of Bahia, born from the meeting of African and South American culinary cultures. This coastal stew is not simply a fish soup: the creaminess of coconut milk and the distinctive orange colour and earthy taste of palm oil (dendê) make it unforgettable. We don't stir it, but layer and steam it, so the fish pieces remain intact while absorbing the freshness of lime, coriander, and vegetables. When served, the cavalcade of colours is like putting a Brazilian sunset on the table.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large, wide pot with lid (preferably clay or cast iron)
  • Chopping board

Allergen Information

⚠️ Fish
⚠️ Crustaceans

Instructions

1 ✓

Cut the fish into large cubes. Place in a bowl with the prawns, drizzle with lime juice, season with salt and pepper, and let stand for 15 minutes.

Tip: The acid starts to 'cook' the fish (denaturation), so don't leave it too long or it may become tough.
2 ✓

Slice the onion, tomato, and pepper into rings. Crush the garlic.

Tip: Rings are more decorative and soften more evenly in layers.
3 ✓

Place a layer of vegetables (onion, pepper, tomato) in the bottom of a large pot, top with the fish and prawns, then cover with the remaining vegetables. Sprinkle with garlic, chilli, and half the chopped coriander.

Tip: Layering means no stirring is needed, so the fish doesn't break up.
4 ✓

Pour over the coconut milk. Cover and bring to the boil, then reduce heat and simmer gently for 15-20 minutes.

Tip: Slow cooking ensures the fish remains juicy.
5 ✓

Finally, drizzle with the palm oil, shake the pot to mix (don't use a spoon!). Serve with the remaining coriander and rice.

Tip: Palm oil is added at the end to preserve its aroma and vibrant colour.

Recipe FAQ

What if I don't have palm oil?
You can use olive oil with a little turmeric and paprika for colour, but the taste will be different. Dendê oil has a very unique flavour; it's worth getting from a health food shop.
What fish should I choose?
Any firm white fish (cod, sea bass, catfish) that doesn't fall apart easily during cooking.

Ingredients

  • 600 g Cod or Sea Bass fillets (skinless)
  • 300 g Tiger prawns (peeled)
  • 1 medium Red onion
  • 2 whole Tomatoes
  • 1 whole Bell pepper (red or yellow)
  • 3 cloves Garlic
  • 400 ml Coconut milk (tinned)
  • 2 tbsp Palm oil (dendê)
  • 1 bunch Fresh coriander
  • 1 whole Lime (juice of)
  • 1 tsp Salt
  • 0.5 tsp Chilli flakes