Brazilian recipe
Badejo and Shrimp Moqueca (Moqueca de badejo com camarão)
Bring a taste of the sea to your table with this flavorful, aromatic traditional Brazilian fish and shrimp stew.
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Ingredients
1 kilo of badejo (snook), sliced into steaks
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, diced small
3 tomatoes, diced small
1/2 kilo of medium shrimp, peeled and cleaned
2 shrimp bouillon cubes
1 bottle (200ml) of coconut milk
2 tablespoons of chopped fresh cilantro
1 tablespoon of azeite de dendê (palm oil)
Salt to taste
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, diced small
3 tomatoes, diced small
1/2 kilo of medium shrimp, peeled and cleaned
2 shrimp bouillon cubes
1 bottle (200ml) of coconut milk
2 tablespoons of chopped fresh cilantro
1 tablespoon of azeite de dendê (palm oil)
Salt to taste
Where to find ingredients
You can find fresh seafood at local Tongan fish markets or the fish counters in larger Nuku'alofa supermarkets. Look for coconut milk in the canned goods aisle. Azeite de dendê (Brazilian palm oil) is a specific cultural ingredient; if unavailable in local import shops, it is best sourced through specialized Brazilian culinary retailers, as there is no true substitute for its unique flavor profile.
Preparation method
- Wash the fish and season it with the lemon juice; set aside.
- Dice the onion, bell peppers, and tomatoes into small pieces; set aside.
- Arrange half of the fish steaks in the bottom of a large pan.
- Cover the fish with half of the prepared vegetables (onion, bell pepper, and tomato).
- Spread half of the shrimp over the layer of vegetables.
- Crumble one shrimp bouillon cube over the top and sprinkle with half of the chopped cilantro.
- Repeat the layering process: place the remaining fish steaks, followed by the rest of the vegetables and the remaining shrimp.
- Crumble the second shrimp bouillon cube over the top layer.
- Pour the coconut milk evenly over the entire mixture.
- Scatter the remaining chopped cilantro over the top.
- Cook over low heat, with the pan partially covered, for approximately 20 minutes, or until the sauce has reduced and thickened.
- If necessary, add about 1/2 cup of water during the cooking process to maintain the consistency.
- Stir very gently from time to time to ensure the bouillon dissolves without breaking apart the delicate fish.
- Stir in the azeite de dendê, mixing very delicately to incorporate the oil into the broth.
- Taste and adjust the seasoning with salt if required.
- Serve the moqueca piping hot immediately.
Observations
The Moqueca de badejo com camarão is a cornerstone of Brazilian coastal cooking, celebrated for the harmonious marriage of tender, flaky fish and succulent shrimp bathed in a rich, aromatic broth. This dish is perfect for home cooks looking to serve something impressive and deeply flavorful, featuring the distinct, nutty profile of azeite de dendê and the creamy sweetness of coconut milk.
Whether you are planning a celebratory meal or simply want to treat yourself to a seafood feast, this moqueca relies on fresh ingredients and gentle cooking techniques that elevate every element. The secret lies in layering the components carefully and simmering over low heat, ensuring the fish remains succulent and the broth develops a beautiful, velvety consistency.
Whether you are planning a celebratory meal or simply want to treat yourself to a seafood feast, this moqueca relies on fresh ingredients and gentle cooking techniques that elevate every element. The secret lies in layering the components carefully and simmering over low heat, ensuring the fish remains succulent and the broth develops a beautiful, velvety consistency.
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