Brazilian recipe
Grouper and Shrimp Moqueca Stew (Moqueca de badejo com camarão)
Prepare an authentic Brazilian grouper and shrimp moqueca, a flavorful and aromatic stew perfect for a special meal.
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Ingredients
1 kilogram grouper steaks
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kilogram medium shrimp, cleaned
2 shrimp bouillon cubes
1 bottle (200ml) coconut milk
2 tablespoons chopped cilantro
1 tablespoon red palm oil (dendê)
Salt to taste
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kilogram medium shrimp, cleaned
2 shrimp bouillon cubes
1 bottle (200ml) coconut milk
2 tablespoons chopped cilantro
1 tablespoon red palm oil (dendê)
Salt to taste
Where to find ingredients
Find fresh grouper and shrimp at local fish markets or supermarket seafood counters. Red palm oil (dendê) can be found in specialty grocery stores; if unavailable, a blend of annatto-infused vegetable oil is the closest substitute.
Preparation method
- Wash the fish and season it with the lemon juice. Set aside.
- Chop the onion, bell peppers, and tomatoes into small pieces. Set aside.
- Arrange half of the fish steaks in a large pot.
- Cover the fish with half of the chopped vegetables (onion, bell pepper, tomato).
- Layer half of the shrimp over the vegetables.
- Crumble one shrimp bouillon cube over the layer and sprinkle with half of the chopped cilantro.
- Repeat the layers: add the remaining fish steaks, the remaining vegetables, and the remaining shrimp.
- Add the second crumbled shrimp bouillon cube over the top.
- Pour the coconut milk over the entire mixture.
- Sprinkle with the remaining chopped cilantro.
- Cook over low heat, with the pot partially covered, for approximately 20 minutes, until the sauce reduces and thickens.
- If necessary, add about 1/2 cup of water during the cooking process.
- Stir carefully from time to time to avoid breaking the fish and to ensure the bouillon cube dissolves completely.
- Incorporate the red palm oil and mix delicately.
- Taste and adjust the salt if necessary.
- Serve the moqueca hot immediately.
Observations
The grouper and shrimp moqueca is a classic of Brazilian cuisine, prized for its combination of tender white fish and succulent shrimp in a rich, aromatic broth. This dish is ideal for those looking to prepare a flavorful and impressive meal, featuring the signature depth provided by red palm oil (dendê) and creamy coconut milk.
Perfect for special occasions or to bring a taste of the sea to your table, this stew balances fresh ingredients with techniques that enhance deep, natural flavors. The preparation requires careful layering and gentle simmering to ensure the fish remains tender and the broth becomes beautifully thickened.
Perfect for special occasions or to bring a taste of the sea to your table, this stew balances fresh ingredients with techniques that enhance deep, natural flavors. The preparation requires careful layering and gentle simmering to ensure the fish remains tender and the broth becomes beautifully thickened.
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