Brazilian recipe
Whiting Stew with Shrimp (Moqueca de badejo com camarão)
Make a fragrant moqueca de badejo com camarão, with tender fish, juicy shrimp, coconut milk, and dendê oil in a rich, comforting stew.
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Ingredients
1 kilo of whiting in steaks
Juice of half a lime
1 medium onion, sliced into rings
2 green peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kilo of cleaned medium shrimp
2 shrimp stock cubes
1 can coconut milk (200 ml)
2 tablespoons chopped coriander
1 tablespoon dendê oil
Salt to taste
Juice of half a lime
1 medium onion, sliced into rings
2 green peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kilo of cleaned medium shrimp
2 shrimp stock cubes
1 can coconut milk (200 ml)
2 tablespoons chopped coriander
1 tablespoon dendê oil
Salt to taste
Where to find ingredients
Look for the fish, shrimp, and produce at the fish counter, fresh produce section, and seafood aisle of supermarkets or local market stalls. Fish stock cubes and coconut milk are usually in the grocery and cooking ingredients sections.
Preparation method
- Wash the fish and season with the lime juice. Set aside.
- Chop the onion, peppers and tomatoes into small pieces. Set aside.
- In a large pot, 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.
- Scatter 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 whole mixture.
- Sprinkle with 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 break up 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 straight away.
Observations
Moqueca de badejo com camarão is a classic of Brazilian cooking, loved for its combination of tender fish and juicy shrimp in a rich, aromatic broth. This recipe is ideal for anyone who wants to prepare a flavorful, impressive dish, with the special touch of dendê oil and coconut milk.
Perfect for special occasions or for bringing a taste of the sea into everyday meals, moqueca brings together fresh ingredients and techniques that deepen the flavours. The method calls for careful layering and slow cooking to ensure the fish becomes meltingly tender and the sauce turns beautifully full-bodied.
Perfect for special occasions or for bringing a taste of the sea into everyday meals, moqueca brings together fresh ingredients and techniques that deepen the flavours. The method calls for careful layering and slow cooking to ensure the fish becomes meltingly tender and the sauce turns beautifully full-bodied.
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