Brazilian recipe
Whitefish Moqueca with Shrimp (Moqueca de badejo com camarão)
Make a fragrant whitefish moqueca with shrimp, layered with coconut milk, dendê oil and fresh herbs for a special meal.
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Ingredients
1 kg whitefish, cut into steaks
Juice of half a lemon
1 medium onion, sliced into rings
2 green peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kg cleaned medium shrimp
2 shrimp stock cubes
1 jar coconut milk (200 ml)
2 tbsp chopped coriander
1 tbsp dendê oil
Salt to taste
Juice of half a lemon
1 medium onion, sliced into rings
2 green peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kg cleaned medium shrimp
2 shrimp stock cubes
1 jar coconut milk (200 ml)
2 tbsp chopped coriander
1 tbsp dendê oil
Salt to taste
Where to find ingredients
Look for the fish at the wet fish counter, prawns at the seafood section, and the vegetables and coconut milk at any local supermarket or neighbourhood market. If you cannot find palm oil, use a substitute only as a last resort, but the original ingredient is preferred.
Preparation method
- Wash the fish and season with the lemon juice. Set aside
- Chop the onion, peppers and tomatoes into small pieces. Set aside
- In a large pan, arrange half of the fish steaks
- Cover the fish with half of the chopped vegetables (onion, pepper, tomato)
- Arrange half of the shrimp over the vegetables
- Sprinkle over one crumbled shrimp stock cube and half of the chopped coriander
- Repeat the layers: the remaining fish steaks, the rest of the vegetables, and the remaining shrimp
- Add the second crumbled shrimp stock cube
- Pour the coconut milk over the entire mixture
- Scatter over the remaining chopped coriander
- Cook over low heat, with the pan partially covered, for about 20 minutes, until the sauce thickens
- If needed, add about 1/2 cup of water during cooking
- Stir carefully from time to time so the fish does not fall apart and the shrimp stock cube dissolves well
- Stir in the dendê oil and mix gently
- Taste and adjust the salt, if needed
- Serve the moqueca hot immediately
Observations
Whitefish moqueca with shrimp is a classic of Brazilian cooking, loved for its pairing of tender fish and juicy shrimp in a rich, aromatic broth. This recipe is ideal for anyone who wants to make a flavourful, impressive dish, with the special touch of dendê oil and coconut milk.
Perfect for special occasions or for bringing a taste of the sea to the everyday table, moqueca combines fresh ingredients and techniques that bring the flavours to the fore. The method calls for careful layering and slow cooking so the fish stays tender and the sauce becomes nicely full-bodied.
Perfect for special occasions or for bringing a taste of the sea to the everyday table, moqueca combines fresh ingredients and techniques that bring the flavours to the fore. The method calls for careful layering and slow cooking so the fish stays tender and the sauce becomes nicely full-bodied.
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