Brazilian recipe
Simple Badejo and Shrimp Moqueca (Moqueca de badejo com camarão: receita)
Whip up a fragrant and hearty traditional Brazilian fish stew. This Badejo and shrimp Moqueca is packed with rich flavors, making it an ideal choice for a special lunch.
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Ingredients
1 kg Badejo fish steaks
Juice of half a lemon
1 medium onion, sliced into rounds
2 green bell peppers, diced
3 tomatoes, diced
500g medium shrimp, cleaned
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp fresh coriander, chopped
1 tbsp dendê oil
Salt to taste
Juice of half a lemon
1 medium onion, sliced into rounds
2 green bell peppers, diced
3 tomatoes, diced
500g medium shrimp, cleaned
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp fresh coriander, chopped
1 tbsp dendê oil
Salt to taste
Where to find ingredients
Find fresh white fish steaks and raw shrimp at local fishmongers or the seafood counters of major supermarkets. Dendê oil, coconut milk, and fresh coriander are available in the ethnic or specialty foods aisles of larger grocery stores.
Preparation method
- Clean the fish steaks and season them with lemon juice, then set aside.
- Dice the onion, bell peppers, and tomatoes into small pieces and set aside.
- Arrange half of the fish steaks in a large heavy-bottomed pot.
- Layer half of the diced vegetables (onion, bell pepper, and tomato) over the fish.
- Distribute half of the shrimp over the layer of vegetables.
- Crumble one shrimp bouillon cube over the top and sprinkle with half of the chopped coriander.
- Repeat the layering process: place the remaining fish steaks, the rest of the vegetables, and the remaining shrimp.
- Crumble the second bouillon cube over the top layer.
- Pour the coconut milk evenly over the entire mixture.
- Sprinkle the remaining chopped coriander over the pot.
- Cover partially and cook over low heat for approximately 20 minutes, or until the sauce has thickened and the flavors have melded.
- If the stew appears too dry, add up to 1/2 cup of water during the cooking process.
- Stir very gently occasionally to ensure the bouillon dissolves without breaking the fish.
- Drizzle the dendê oil into the pot and stir carefully to incorporate.
- Taste the broth and adjust the salt seasoning if needed.
- Serve the Moqueca piping hot immediately.
Observations
The Badejo and shrimp Moqueca is a hallmark of Brazilian coastal cuisine, cherished for the harmonious pairing of tender, flaky white fish and succulent shrimp bathed in a deeply aromatic broth. This recipe is perfect for those seeking to create a sophisticated, flavorful meal, enhanced by the distinct, nutty character of dendê oil and the creamy richness of coconut milk.
Whether you are hosting a special gathering or simply craving a taste of the sea, this Moqueca relies on layering fresh ingredients and gentle, slow-simmering techniques. The key is to manage the heat carefully, ensuring the fish remains perfectly tender and the sauce achieves a rich, velvety consistency.
Whether you are hosting a special gathering or simply craving a taste of the sea, this Moqueca relies on layering fresh ingredients and gentle, slow-simmering techniques. The key is to manage the heat carefully, ensuring the fish remains perfectly tender and the sauce achieves a rich, velvety consistency.
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