Brazilian recipe
Haddock Moqueca with Shrimp (Moqueca de badejo com camarão)
Make a fragrant haddock moqueca with shrimp, rich in flavour and perfect for a special lunch or dinner.
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Ingredients
1 kilo haddock, cut into steaks
Juice of 1/2 lime
1 medium onion, sliced into rings
2 green peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kilo cleaned medium shrimp
2 shrimp bouillon cubes
1 bottle coconut milk (200 ml)
2 tablespoons chopped coriander
1 tablespoon dendê oil
Salt to taste
Juice of 1/2 lime
1 medium onion, sliced into rings
2 green peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kilo cleaned medium shrimp
2 shrimp bouillon cubes
1 bottle coconut milk (200 ml)
2 tablespoons chopped coriander
1 tablespoon dendê oil
Salt to taste
Where to find ingredients
Look for the fish counter, seafood section, and fresh produce market for the haddock, shrimp, lime, onion, peppers, tomatoes, and coriander. Coconut milk and fish bouillon cubes are usually found in the canned goods and seasoning aisle; substitute another firm white fish only if needed.
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 saucepan, arrange half of the fish steaks
- Cover the fish with half of the chopped vegetables (onion, pepper, tomato)
- Place half of the shrimp over the vegetables
- Sprinkle over 1 crumbled shrimp bouillon cube and half of the chopped coriander
- Repeat the layers: the remaining half of the fish steaks, the rest of the vegetables, and the remaining shrimp
- Add the second crumbled shrimp bouillon cube
- Pour the coconut milk over the entire mixture
- Scatter the remaining chopped coriander over the top
- Cook over low heat, with the saucepan partially covered, for about 20 minutes, until the sauce reduces
- If needed, add about 1/2 cup of water during cooking
- Stir carefully from time to time so the fish does not break apart and the shrimp bouillon dissolves properly
- Stir in the dendê oil and mix gently
- Taste and adjust the salt, if necessary
- Serve the moqueca hot immediately
Observations
Haddock moqueca with shrimp is a classic of Brazilian cooking, loved for its tender fish and juicy shrimp in a rich, aromatic broth. This recipe is ideal for anyone who wants a flavourful, impressive dish, with the special touch of dendê oil and coconut milk.
Perfect for special occasions or for bringing a taste of the sea to everyday meals, moqueca combines fresh ingredients and techniques that bring the flavours to the fore. The preparation calls for attention to layering and slow cooking so the fish stays tender and the sauce turns beautifully full-bodied.
Perfect for special occasions or for bringing a taste of the sea to everyday meals, moqueca combines fresh ingredients and techniques that bring the flavours to the fore. The preparation calls for attention to layering and slow cooking so the fish stays tender and the sauce turns beautifully full-bodied.
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