SERIES: Palm Oil Recipes to Try at Home – July

Published on: July 15, 2022

Summertime is here, the sun blazing, the days long and full of fun. At the end of a joyful day at the beach, you and your family want to feast on something delicious and bursting with flavor. It’s the perfect time to prepare a scrumptious seafood dish. This month, Palm Done Right’s recipe series presents none other than moqueca baiana, otherwise known as Brazilian fish stew.

Brazilian fish stew featuring palm oil

This flavorful recipe was created by Brazilian food blogger, Olivia Mesquita. Moqueca baiana is a traditional Brazilian seafood stew featuring coconut milk, shrimp and various types of fish, and of course, red palm oil. Although this stew has quite a few ingredients, it can be prepped and ready in about 30 minutes – and you won’t want to wait too long for this yummy meal!


  • 2 pounds white fish (sea bass, mahi mahi, whiting fish, or haddock) rinsed, bones removed, in 2 to 3 inch chunks
  • 1 pound large shrimp, peeled and deveined
  • Juice of one lime
  • Salt and black pepper, to taste
  • 1/3 cup olive oil, divided
  • 2 garlic cloves, crushed
  • 1 red chili pepper, finely chopped (or a pinch of red pepper flakes)
  • 2 large tomatoes, sliced
  • 1 green bell pepper, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • 1 large red onion, sliced
  • 1 large bunch of cilantro, chopped
  • 14 oz. coconut milk
  • 2 tablespoons red palm oil, or to taste
  • 1 fish, shrimp or vegetable bouillon, crumbled


Put the shrimp and the fish of your choosing into a large bowl, and mix in salt, pepper, and lime juice.

In a dutch oven, heat 2 tablespoons of olive oil. Add in garlic and chili pepper, and cook for about a minute.

Place half of the tomato slices on the bottom of the pot. Next, add layers of half of the bell peppers, half of the onions, half of the fish, half of the shrimp, and one-third of the cilantro. Drizzle some olive oil, and add salt and pepper. Repeat the layers with the remaining ingredients, and season again.

Pour in the red palm oil, coconut milk, and bouillon. Bring to a boil. Once boiling, cover and bring to a simmer for 15 minutes – be careful not to overcook your fish. Also avoid stirring as you don’t want your fish to fall apart.

Taste, and add more seasoning if desired. You can also add more palm oil.

Serve with cilantro on top and with some white rice.

Now you have a quick and delicious meal, packed with incredible flavor to close out a full summer day. Enjoy!

Palm oil for good

Ethically sourced, sustainable palm oil is an incredible addition to countless meals and treats. If you’re interested in obtaining palm oil in a way that does good for our planet, check out Palm Done Right.


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