Brazilian recipe
Easy Badejo and Shrimp Moqueca (Moqueca de badejo com camarão: receita)
Learn how to make a flavorful Brazilian fish stew with white fish, succulent shrimp, coconut milk, and aromatic palm oil for a special meal.
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Ingredients
1 kg (2.2 lbs) monkfish or firm white fish steaks
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, diced
3 tomatoes, diced
500g (1.1 lbs) medium shrimp, peeled and deveined
2 shrimp bouillon cubes
200ml canned coconut milk
2 tbsp fresh cilantro, chopped
1 tbsp dende oil (palm oil)
Salt to taste
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, diced
3 tomatoes, diced
500g (1.1 lbs) medium shrimp, peeled and deveined
2 shrimp bouillon cubes
200ml canned coconut milk
2 tbsp fresh cilantro, chopped
1 tbsp dende oil (palm oil)
Salt to taste
Where to find ingredients
You can find fresh white fish (such as monkfish or halibut as a local substitute) and shrimp at your local fishmonger or supermarket seafood counter. Dende oil (palm oil) and coconut milk are readily available in the international or Latin American specialty aisle of major grocery stores.
Preparation method
- Clean the fish steaks and season them with the lemon juice, then set aside.
- Prepare the vegetables by chopping the onion, bell peppers, and tomatoes into small pieces; set aside.
- Place half of the fish steaks in a large, heavy-bottomed pot.
- Layer half of the prepared vegetables (onions, bell peppers, and tomatoes) over the fish.
- Distribute half of the shrimp on top of the vegetable layer.
- Crumble one shrimp bouillon cube over the ingredients and sprinkle with half of the chopped cilantro.
- Repeat the layering process: add the remaining fish, the rest of the vegetables, and the remaining shrimp.
- Crumble the second bouillon cube over the final layer.
- Pour the coconut milk evenly over the entire mixture.
- Sprinkle the remaining chopped cilantro over the top.
- Cook over low heat, with the lid partially on, for about 20 minutes until the sauce has reduced and thickened.
- Add about 120ml (1/2 cup) of water during the cooking process only if necessary.
- Stir very gently occasionally to prevent the fish from breaking apart and to ensure the bouillon fully dissolves.
- Stir in the dende oil carefully at the end to incorporate.
- Taste the broth and adjust the salt if needed.
- Serve the moqueca while piping hot.
Observations
Badejo and shrimp moqueca is a hallmark of Brazilian coastal cooking, celebrated for its delicate fish fillets and tender shrimp bathed in a rich, fragrant broth. This recipe is an excellent choice for home cooks looking to serve a dish that is both impressive and deeply comforting, featuring the signature depth of dende oil and creamy coconut milk.
Ideal for hosting dinner guests or bringing the vibrant flavors of the ocean to your table, this stew relies on the careful layering of fresh ingredients. By cooking the dish slowly, you ensure the fish remains buttery and succulent while allowing the sauce to thicken into a perfectly balanced, aromatic gravy.
Ideal for hosting dinner guests or bringing the vibrant flavors of the ocean to your table, this stew relies on the careful layering of fresh ingredients. By cooking the dish slowly, you ensure the fish remains buttery and succulent while allowing the sauce to thicken into a perfectly balanced, aromatic gravy.
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