Brazilian recipe
Grouper and Shrimp Stew (Moqueca de badejo com camarão)
Prepare this traditional fish stew featuring tender grouper and succulent shrimp in a rich, aromatic coconut milk and dende oil broth.
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Ingredients
1 kilogram grouper steaks
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kilogram medium shrimp, cleaned
2 shrimp bouillon cubes
1 bottle of coconut milk (200ml)
2 tablespoons chopped cilantro
1 tablespoon dende oil
Salt to taste
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kilogram medium shrimp, cleaned
2 shrimp bouillon cubes
1 bottle of coconut milk (200ml)
2 tablespoons chopped cilantro
1 tablespoon dende oil
Salt to taste
Where to find ingredients
Find fresh grouper and shrimp at local seafood markets or fish counters. Dende oil (red palm oil) can be sourced at specialized gourmet grocery stores or online food suppliers. Coconut milk and cilantro are readily available at any local vegetable vendor or neighborhood supermarket. For the bouillon cubes, any standard fish or seafood stock cube available at local supermarkets may be used as a substitute if the shrimp variety is not available.
Preparation method
- Wash the fish and season 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).
- Place half of the shrimp over the vegetables.
- Scatter one crumbled shrimp bouillon cube and half of the chopped cilantro over the layer.
- Repeat the layers: the remaining fish steaks, the rest of the vegetables, and the remaining shrimp.
- Add the second crumbled shrimp bouillon cube.
- Pour the coconut milk over the entire mixture.
- Sprinkle the remaining chopped cilantro on top.
- 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 dissolves completely.
- Incorporate the dende oil and mix delicately.
- Taste and adjust the salt, if necessary.
- Serve the moqueca hot immediately.
Observations
The grouper and shrimp moqueca is a hallmark of Brazilian coastal cuisine, celebrated for its perfect harmony of flaky fish and tender shrimp bathed in a deep, flavorful broth. This dish is ideal for those seeking to create a sophisticated meal, elevated by the unique, earthy notes of dende oil and the creamy sweetness of coconut milk.
Perfect for special gatherings or to bring the essence of the ocean to your table, this stew relies on layering fresh ingredients and slow cooking to ensure the fish remains delicate and the sauce achieves a rich, luxurious consistency.
Perfect for special gatherings or to bring the essence of the ocean to your table, this stew relies on layering fresh ingredients and slow cooking to ensure the fish remains delicate and the sauce achieves a rich, luxurious consistency.
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