Brazilian recipe
Badejo and Shrimp Moqueca (Moqueca de badejo com camarão)
Discover how to prepare a traditional Brazilian stew featuring firm fish and succulent shrimp, brought together by coconut milk and authentic palm oil.
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Ingredients
1 kg badejo, cut into steaks
Juice of 1/2 lime
1 medium onion, sliced into rings
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium shrimp, cleaned
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp fresh cilantro, chopped
1 tbsp azeite de dendê
Salt to taste
Juice of 1/2 lime
1 medium onion, sliced into rings
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium shrimp, cleaned
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp fresh cilantro, chopped
1 tbsp azeite de dendê
Salt to taste
Where to find ingredients
You can find fresh seafood and local produce at neighborhood markets or grocery store seafood counters. For ingredients like azeite de dendê (palm oil) and coconut milk, check the international or Latin American aisle in large supermarkets. If fresh badejo is unavailable, firm white fish like grouper or snapper are the best local substitutes.
Preparation method
- Wash the fish thoroughly and season with lime juice, then set aside.
- Dice the onion, bell peppers, and tomatoes into small pieces and set aside.
- In a wide, heavy-bottomed pot, arrange half of the fish steaks as the base layer.
- Layer half of the chopped vegetables—onions, bell peppers, and tomatoes—over the fish.
- Distribute half of the cleaned shrimp over the layer of vegetables.
- Crumble one bouillon cube over the ingredients and sprinkle with half of the chopped cilantro.
- Repeat the layering process: add the remaining fish steaks, the rest of the vegetables, and finally the remaining shrimp.
- Crumble the second bouillon cube over the top layer.
- Pour the coconut milk evenly over the entire mixture.
- Sprinkle the remaining cilantro on top.
- Cook over low heat, with the lid partially covering the pot, for about 20 minutes until the sauce has thickened and the flavors have melded.
- If the sauce becomes too thick, add up to 1/2 cup of water during the cooking process.
- Stir very gently occasionally to prevent the fish from breaking apart while ensuring the bouillon cubes dissolve completely into the sauce.
- Gently fold in the azeite de dendê to finish the dish.
- Taste and adjust the salt levels if necessary.
- Serve the moqueca piping hot straight from the pot.
Observations
The Badejo and Shrimp Moqueca is a hallmark of Brazilian coastal cooking, celebrated for its tender white fish and juicy shrimp bathed in a rich, aromatic broth. This dish is perfect for those who want to serve an impressive meal featuring the distinctive, earthy notes of azeite de dendê and the creaminess of coconut milk.
Ideal for hosting friends or adding a taste of the tropics to your weekend table, this recipe focuses on layering ingredients to build deep flavor. Slow simmering is the key to ensuring the fish remains delicate and the sauce achieves a perfectly velvety consistency.
Ideal for hosting friends or adding a taste of the tropics to your weekend table, this recipe focuses on layering ingredients to build deep flavor. Slow simmering is the key to ensuring the fish remains delicate and the sauce achieves a perfectly velvety consistency.
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