Moqueca (Seafood & Coconut Chowder)

This seafood stew from Salvador de Bahia, Brazil, dates back hundreds of years and reflects the region's diverse population and history. It merges the African ingredients of dendê (red palm oil) and coconut milk with indigenous traditions of preparing seafood in clay pots over coals. Dendê is traditionally used for its rich flavor and beautiful red color, but you can use a neutral oil, such as canola or avocado oil instead, as the tomato paste will still lend the dish a vibrant hue. Read more about the author's connection to this recipe in Soup—and Life—Lessons From My Grandma.

April 21, 2025 · 1 min · 128 words · Peter Martin

Read more about the author’s connection to this recipe in Soupand LifeLessons From My Grandma.

Heat oil in a large pot over medium-high heat.

Add cilantro, garlic, tomato paste, salt and pepper; cook, stirring, for 1 minute.

Moqueca (Seafood & Coconut Chowder)

Photo: Leigh Beisch

Add coconut milk and clam juice (or fish stock) and bring to a simmer.

Add the crab and shrimp and return to a simmer over medium heat.

Cover and cook until the shrimp is cooked through, 3 to 4 minutes more.

Serve the chowder over rice.

Garnish with cilantro, if desired.

Choose cold-pressed, unrefined red palm oil that bears a Palm Done Right seal of approval.

Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

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