Brazilian recipe
Badejo moqueca with shrimp (Moqueca de badejo com camarão)
Prepare an aromatic and flavor-rich fish and shrimp stew, a classic dish that brings the essence of the coast to your table.
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Ingredients
1 kilogram grouper steaks
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, diced
3 tomatoes, diced
1/2 kilogram medium shrimp, cleaned
2 shrimp bouillon cubes
1 bottle (200ml) coconut milk
2 tablespoons chopped cilantro
1 tablespoon dende oil (palm oil)
Salt to taste
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, diced
3 tomatoes, diced
1/2 kilogram medium shrimp, cleaned
2 shrimp bouillon cubes
1 bottle (200ml) coconut milk
2 tablespoons chopped cilantro
1 tablespoon dende oil (palm oil)
Salt to taste
Where to find ingredients
Find fresh grouper and shrimp at local fish markets or supermarket seafood counters. Coconut milk and cilantro are available in the produce and international aisles of standard grocery stores. Dende oil (palm oil) can typically be found in specialty Caribbean or international food markets as an alternative if not in standard aisles.
Preparation method
- Wash the fish and season with the lemon juice. Set aside.
- Dice the onion, bell peppers, and tomatoes. Set aside.
- In a large pot, arrange half of the fish steaks.
- Cover the fish with half of the diced vegetables (onion, bell pepper, tomato).
- Arrange half of the shrimp over the vegetables.
- Sprinkle one crumbled shrimp bouillon cube and half of the chopped cilantro over the layer.
- Repeat the layers: add the remaining fish steaks, the rest of the vegetables, and the remaining shrimp.
- Add the second crumbled shrimp bouillon cube over the top.
- Pour the coconut milk over the entire mixture.
- Sprinkle the remaining chopped cilantro on top.
- Cook over low heat, with the lid partially covering the pot, for approximately 20 minutes until the sauce has thickened.
- If necessary, add about 1/2 cup of water during the cooking process.
- Stir carefully occasionally to prevent the fish from breaking apart and to ensure the bouillon dissolves completely.
- Incorporate the dende oil and mix gently.
- Taste and adjust the salt if necessary.
- Serve the moqueca hot immediately.
Observations
Badejo moqueca with shrimp is a staple of Brazilian cuisine, cherished for its blend of tender fish and succulent shrimp bathed in a rich, aromatic broth. This dish is perfect for those who want to create a flavorful and impressive meal, highlighted by the signature touch of dende oil and creamy coconut milk.
Ideal for special gatherings or to bring a taste of the ocean to your everyday dining, this stew combines fresh ingredients with cooking techniques that intensify every flavor. The preparation requires careful layering and slow simmering to ensure the fish remains tender and the sauce develops a deep, thick consistency.
Ideal for special gatherings or to bring a taste of the ocean to your everyday dining, this stew combines fresh ingredients with cooking techniques that intensify every flavor. The preparation requires careful layering and slow simmering to ensure the fish remains tender and the sauce develops a deep, thick consistency.
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