Brazilian recipe
Badejo moqueca with shrimp (Moqueca de badejo com camarão)
Discover how to prepare a traditional Brazilian fish stew featuring firm badejo fillets and succulent shrimp, simmered in a fragrant coconut milk base.
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Ingredients
1kg badejo (grouper) fillets, cut into thick steaks
Juice of 1/2 lime
1 medium onion, thinly sliced into rounds
2 green bell peppers, diced
3 tomatoes, diced
500g medium shrimp, peeled and deveined
2 cubes shrimp bouillon
200ml coconut milk
2 tbsp fresh cilantro, chopped
1 tbsp azeite de dendê (red palm oil)
Salt, to taste
Juice of 1/2 lime
1 medium onion, thinly sliced into rounds
2 green bell peppers, diced
3 tomatoes, diced
500g medium shrimp, peeled and deveined
2 cubes shrimp bouillon
200ml coconut milk
2 tbsp fresh cilantro, chopped
1 tbsp azeite de dendê (red palm oil)
Salt, to taste
Where to find ingredients
You can source fresh grouper (badejo) and medium shrimp from the wet markets in Tiong Bahru or Jurong, or the seafood section of major supermarkets like FairPrice Finest or Cold Storage. Azeite de dendê (red palm oil) and coconut milk can be found in the international or specialty ingredient aisles of most premium supermarkets; if unavailable, azeite de dendê is specific to this dish and serves as an essential flavor anchor—do not substitute it with other oils.
Preparation method
- Clean the fish steaks and season thoroughly with the lime juice, then set aside to marinate briefly.
- Prepare your aromatics by chopping the onion, bell peppers, and tomatoes into small, uniform pieces.
- In a heavy-bottomed pot, arrange one half of the fish steaks across the base.
- Layer one half of the diced onion, bell pepper, and tomato mixture over the fish.
- Scatter half of the shrimp evenly across the vegetables.
- Crumble one shrimp bouillon cube over the layer and sprinkle with half of the chopped cilantro.
- Repeat the process: arrange the remaining fish, then the rest of the vegetables and the final portion of shrimp.
- Crumble the second shrimp bouillon cube over the top of the pot.
- Pour the coconut milk evenly over the entire mixture.
- Scatter the remaining fresh cilantro over the top.
- Cover the pot partially and simmer over low heat for about 20 minutes, allowing the sauce to reduce and flavors to meld.
- If the sauce thickens too quickly, incorporate up to 125ml of water during the simmering process.
- Gently shift the ingredients occasionally to ensure the bouillon dissolves completely, taking care not to break the fish fillets.
- Drizzle the azeite de dendê over the stew and carefully fold it into the broth.
- Taste the sauce and adjust the salt level if necessary.
- Serve the moqueca piping hot directly from the pot.
Observations
The badejo moqueca with shrimp stands as a definitive classic in Brazilian coastal cuisine, celebrated for its marriage of tender white fish and plump shrimp submerged in a velvety, spice-forward broth. This dish is the perfect choice for those looking to recreate a restaurant-quality meal at home, distinguished by the characteristic earthy notes of azeite de dendê and the creamy sweetness of coconut milk.
Whether you are hosting an intimate dinner or simply craving the deep, oceanic flavors of the tropics, this moqueca relies on layering fresh ingredients and gentle, slow-simmering techniques. The key lies in the careful arrangement of the fish and aromatics, allowing the broth to emulsify into a rich, full-bodied sauce while ensuring the delicate fish remains perfectly intact until it reaches the table.
Whether you are hosting an intimate dinner or simply craving the deep, oceanic flavors of the tropics, this moqueca relies on layering fresh ingredients and gentle, slow-simmering techniques. The key lies in the careful arrangement of the fish and aromatics, allowing the broth to emulsify into a rich, full-bodied sauce while ensuring the delicate fish remains perfectly intact until it reaches the table.
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