Brazilian recipe
Grouper and shrimp moqueca stew (Moqueca de badejo com camarão)
Prepare an aromatic and flavourful grouper and shrimp moqueca, a traditional dish featuring a rich, creamy sauce finished with dende oil.
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Ingredients
1 kilogram of grouper steaks
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kilogram of medium shrimp, cleaned
2 shrimp stock cubes
1 bottle of coconut milk (200ml)
2 tablespoons of chopped fresh coriander
1 tablespoon of dende oil (palm oil)
Salt to taste
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kilogram of medium shrimp, cleaned
2 shrimp stock cubes
1 bottle of coconut milk (200ml)
2 tablespoons of chopped fresh coriander
1 tablespoon of dende oil (palm oil)
Salt to taste
Where to find ingredients
Find fresh grouper and shrimp at local fishmongers. Coconut milk and coriander are available in standard supermarkets. Dende oil (palm oil) is a specialty item found in international food shops or health food stores; as a substitute, use a high-quality extra virgin olive oil for a different, though less traditional, flavor profile.
Preparation method
- Wash the fish and season with the lemon juice. Set aside.
- Dice the onion, bell peppers, and tomatoes into small pieces. Set aside.
- In a large pot, arrange half of the fish steaks.
- Cover the fish with half of the diced vegetables (onion, bell pepper, and tomato).
- Arrange half of the shrimp over the vegetables.
- Sprinkle one crumbled shrimp stock cube and half of the chopped coriander over the layers.
- Repeat the layers: add the remaining fish steaks, the rest of the vegetables, and the remaining shrimp.
- Add the second crumbled shrimp stock cube over the top.
- Pour the coconut milk over the entire mixture.
- Sprinkle the remaining chopped coriander over the dish.
- Cook over low heat, with the pot partially covered, for approximately 20 minutes until the sauce has reduced and thickened.
- 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 stock cube dissolves completely.
- Incorporate the dende oil and stir gently.
- Taste and adjust the salt if necessary.
- Serve the moqueca hot immediately.
Observations
The grouper and shrimp moqueca is a classic of Brazilian coastal cuisine, cherished for its blend of tender white fish and succulent shrimp cooked in a rich, aromatic broth. This dish is an excellent choice for those looking to prepare a flavorful and impressive meal, characterized by the signature golden hues and distinct fragrance of dende oil and coconut milk.
Perfect for special occasions or to bring the essence of the ocean to your dining table, the moqueca relies on fresh ingredients and specific layering techniques that enhance the depth of flavor. The preparation requires attention to the layering process and gentle simmering to ensure the fish remains delicate and the sauce achieves a perfectly velvety consistency.
Perfect for special occasions or to bring the essence of the ocean to your dining table, the moqueca relies on fresh ingredients and specific layering techniques that enhance the depth of flavor. The preparation requires attention to the layering process and gentle simmering to ensure the fish remains delicate and the sauce achieves a perfectly velvety consistency.
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