Brazilian recipe
White Fish Moqueca with Prawns (Moqueca de badejo com camarão)
Make a fragrant white fish moqueca with prawns, a classic Brazilian seafood dish with tender fish, juicy prawns and coconut milk.
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Ingredients
1 kilo white fish, cut into 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 medium prawns, cleaned
2 prawn 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 medium prawns, cleaned
2 prawn 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, prawns, and herbs at the seafood counter, and buy the vegetables at the market produce section. Coconut milk and fish stock cubes are usually found in the cooking aisle; substitute any local palm oil only if needed, but keep the original oil if available.
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 pan, arrange half of the fish steaks
- Cover the fish with half of the chopped vegetables (onion, pepper, tomato)
- Lay half of the prawns over the vegetables
- Scatter over one crumbled prawn stock cube and half of the chopped coriander
- Repeat the layers: the other half of the fish steaks, the remaining vegetables, and the remaining prawns
- Add the second crumbled prawn 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 reduces
- If needed, add about 1/2 cup of water during cooking
- Stir carefully from time to time so the fish does not fall apart and the prawn stock dissolves properly
- Stir in the dendê oil and mix gently
- Taste and adjust the salt, if needed
- Serve the moqueca hot straight away
Observations
White fish moqueca with prawns is a classic of Brazilian cooking, loved for its pairing of tender fish and juicy prawns in a rich, aromatic broth. This recipe is ideal for anyone who wants to make a flavourful, eye-catching dish with the special touch of dendê oil and coconut milk.
Perfect for special occasions or for bringing a taste of the sea to an everyday meal, moqueca combines fresh ingredients and techniques that bring out the flavours. The method calls for careful layering and slow cooking so the fish stays tender and the sauce becomes nicely full-bodied.
Perfect for special occasions or for bringing a taste of the sea to an everyday meal, moqueca combines fresh ingredients and techniques that bring out the flavours. The method calls for careful layering and slow cooking so the fish stays tender and the sauce becomes nicely full-bodied.
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