Brazilian recipe
Badejo and Shrimp Moqueca (Moqueca de badejo com camarão)
Prepare an aromatic and flavor-packed Badejo and Shrimp Moqueca, a traditional Brazilian stew. It’s a sophisticated and comforting choice for a special lunch.
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Ingredients
1 kilogram of badejo steaks
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, diced
3 tomatoes, diced
1/2 kilogram of medium shrimp, cleaned
2 shrimp bouillon cubes
1 bottle (200ml) of coconut milk
2 tablespoons of chopped fresh cilantro
1 tablespoon of azeite de dendê
Salt to taste
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, diced
3 tomatoes, diced
1/2 kilogram of medium shrimp, cleaned
2 shrimp bouillon cubes
1 bottle (200ml) of coconut milk
2 tablespoons of chopped fresh cilantro
1 tablespoon of azeite de dendê
Salt to taste
Where to find ingredients
You can find fresh white fish (badejo) and shrimp at local Palau markets or seafood purveyors. For the specific Brazilian ingredients, check specialty import sections of larger local supermarkets; azeite de dendê is essential for the authentic color and earthy flavor, though in a pinch, red palm oil can be used as a substitute.
Preparation method
- Clean the fish and season it with the lemon juice, then set aside.
- Chop the onion, bell peppers, and tomatoes into small pieces and set aside.
- Arrange half of the fish steaks at the bottom of a large heavy-bottomed pot.
- Cover the fish layer with half of the chopped vegetables (onion, bell pepper, and tomato).
- Distribute half of the shrimp evenly over the vegetable layer.
- Crumble one shrimp bouillon cube over the top and sprinkle with half of the cilantro.
- Repeat the layers: add the remaining fish, the rest of the vegetables, and the remaining shrimp.
- Crumble the second shrimp bouillon cube over the final layer.
- Pour the coconut milk over the entire mixture.
- Sprinkle the remaining cilantro over the top.
- Simmer over low heat, with the lid partially covering the pot, for about 20 minutes until the sauce has thickened and the flavors have melded.
- If necessary, add about 1/2 cup of water during the cooking process to maintain moisture.
- Stir very gently occasionally to ensure the bouillon dissolves without breaking apart the fish.
- Drizzle the azeite de dendê into the pot and stir delicately to incorporate.
- Taste the broth and adjust the salt if needed.
- Serve the moqueca piping hot immediately.
Observations
Badejo and Shrimp Moqueca is a hallmark of Brazilian coastal cuisine, cherished for the pairing of flaky, tender white fish and succulent shrimp bathed in a rich, fragrant broth. This recipe is the perfect selection for those looking to create an impressive meal, elevated by the signature earthy notes of azeite de dendê and the creaminess of coconut milk.
Ideal for hosting guests or bringing a taste of the seaside to your table, this stew relies on fresh ingredients and gentle cooking methods to maximize depth of flavor. The preparation requires careful layering and a slow simmer to ensure the fish remains delicate while the sauce reduces into a silky, well-bodied consistency.
Ideal for hosting guests or bringing a taste of the seaside to your table, this stew relies on fresh ingredients and gentle cooking methods to maximize depth of flavor. The preparation requires careful layering and a slow simmer to ensure the fish remains delicate while the sauce reduces into a silky, well-bodied consistency.
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