When the Sea Meets the Stew Pot
Spicy, coconut-laced broth, fresh seafood, and a kick of lime—this Brazilian classic will make you want to book a one-way ticket to Bahia.
We’re nearing the end of our Passport to Soup series (cue sad music)—and I’m in my feelings about it. But if we’re winding down, we’re doing it with a bang. Or rather… a big, bold, briny bowl of Brazilian Seafood Stew.
I’ve said it before and I’ll say it again: if it swims, I’ll eat it. Especially if it’s bobbing in a spicy, coconut-laced broth with mussels peeking out like ready to be savoured. This stew is fragrant, comforting, and comes together way faster than you’d expect for something that tastes like a seaside vacation in Salvador.
Also, let’s address the mussels in the room. I know they seem intimidating, but don’t be scared. They’re easier than overcooked pasta, and they’ll impress anyone lucky enough to sit at your table.
So if you need something cozy but crave something tropical—this is it.
This stew is inspired by Moqueca Baiana, a traditional seafood dish from Bahia, Brazil. It’s got deep African and Indigenous roots, and it’s usually made with coconut milk, dendê oil (that bright red palm oil), and loads of aromatics. Traditionally, it’s cooked in clay pots and served family-style with rice, farofa, or crusty bread for dunking.
Like a lot of iconic dishes, every household does it a little differently. This version keeps things simple and weeknight-friendly but still brings all the bold, rich flavors that make moqueca so special.
• It’s quick. Ready in under an hour, this stew doesn’t require you to simmer all day to develop flavor.
• Bold flavor. Serrano chiles, garlic, and tomato paste bring heat and depth, while coconut milk and lime balance it out.
• Seafood trifecta. Shrimp, halibut, and mussels each add their own texture and brininess.
• Cashew butter twist. Adds body and a subtle richness that feels like a secret weapon.
• Don’t skip the lime marinade for the fish. That quick citrus soak helps season and gently “pre-cook” the fish for a more flavorful bite.
• Sear the fish on just one side. It adds depth without drying it out. No need to fully cook it—it’ll finish in the broth.
• Use good-quality clam juice. It builds that ocean-forward base that makes the stew sing. If you can’t find it, seafood stock or even a mix of chicken stock and water works in a pinch.
• Don’t fear the mussels. Scrub them, remove the beards, and toss any that don’t close when tapped. They cook in minutes and add that briny, fancy-but-not-fancy vibe.
• Cashew butter adds body. It thickens the stew slightly and adds subtle creaminess without overshadowing the seafood.
• Coconut milk = full fat. Don’t go light here—it’s what gives the stew richness and balance.
• Garnish generously. A handful of fresh cilantro and a little extra lime juice before serving brightens the whole bowl.
🌱 A Greener Bite of Sustainability
This stew is proof that sustainability can be deeply flavorful. Choosing local, responsibly sourced seafood and using cashew butter (instead of heavy cream) supports both the planet and your palate. Even better? Mussels are one of the most sustainable seafoods around—filter feeders that clean the ocean as they grow.
• Halibut – Mild and firm, it holds up beautifully in broth without falling apart.
• Shrimp – Juicy and quick-cooking, they absorb all the spicy coconut flavor.
• Mussels – Briny and dramatic—because every soup needs a little flair.
• Serrano chiles – Bring the heat. Want it milder? Use one, or swap with jalapeño.
• Clam juice – Big umami flavor. It’s like seafood stock on steroids.
• Coconut milk – Creamy, lush, and totally essential for that Brazilian flavor.
• Cashew butter – Think of it as a secret thickener with a nutty edge.
• Lime juice – Brightens the whole dish. Always taste before you serve and add more if needed.
This Brazilian seafood stew is packed with halibut, shrimp, and mussels in a coconut broth. Bright, spicy, and ready in under an hour—your new favorite soup.
Marinate the Halibut:
In a medium bowl, toss halibut chunks with 1 tablespoon lime juice. Cover and refrigerate for 1 hour. Drain and pat dry.
Sear the Fish:
Heat avocado oil in a large pot over medium-high. Add halibut in a single layer and brown just one side, about 1½ minutes. Remove and set aside.
Sauté the Base:
Add onion, serrano chiles, garlic, and ¼ cup chopped cilantro. Cook for 1 minute until translucent. Add tomato paste, stir to coat, then pour in clam juice, scraping up browned bits. Simmer 4 minutes.
Add Coconut Milk:
Pour in coconut milk and simmer another 3 minutes until slightly thickened.
Finish with Seafood:
Return halibut to the pot. Add shrimp, cover, and cook 2 minutes until nearly done. Nestle in mussels, cover, and cook another 2 minutes, until they open.
Enrich and Serve:
Whisk cashew butter with 2 tablespoons hot water. Stir into stew. Add remaining lime juice, season with salt. Garnish with more cilantro and serve.
Courtesy of Andrew Zimmern.
Bold, briny, and beautifully simple—this stew proves that seafood can be cozy, too. If you make it, tag me on Instagram @the.sustainable.kitchen! I want to see your steaming bowls, mussel selfies, and lime-drizzling slow-mos.
This Brazilian seafood stew is packed with halibut, shrimp, and mussels in a coconut broth. Bright, spicy, and ready in under an hour—your new favorite soup.
In a medium bowl, toss the fish with 1 tablespoon of the lime juice. Cover and refrigerate for 1 hour. Drain and pat dry.
In a large pot, heat the oil until shimmering. Add the fish in a single layer and brown on one side only over moderately high heat, about 1 1/2 minutes. Transfer to a plate.
Add the onion, chiles, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1 minute. Stir in the tomato paste, coating the vegetables. Add the clam juice and scrape up any browned bits on the bottom of the pot. Bring to a boil, then reduce the heat to moderate and simmer for 4 minutes. Pour in the coconut milk and simmer until thickened slightly, about 3 minutes.
Return the fish to the pot. Add the shrimp, cover and cook over moderate heat, stirring occasionally, until shrimp are almost cooked through, about 2 minutes. Nestle the mussels into the stew, cover, and cook until the mussels have opened, about 2 minutes.
Whisk the cashew butter with 2 tablespoons of hot water, then stir it into the stew. Add the remaining 2 tablespoons of lime juice and season with salt. Transfer the stew to bowls, garnish with cilantro and serve.
Servings 6
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.