Brazilian recipe
Badejo Moqueca with Shrimp (Moqueca de badejo com camarão)
Make a fragrant badejo moqueca with shrimp, layered with coconut milk, herbs, and dendê oil for a memorable meal.
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Ingredients
1 kg badejo, cut into steaks
Juice of half a lemon
1 medium onion, sliced into rings
2 green peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kg cleaned medium shrimp
2 shrimp stock cubes
1 jar coconut milk (200 ml)
2 tbsp chopped coriander
1 tbsp dendê oil
Salt to taste
Juice of half a lemon
1 medium onion, sliced into rings
2 green peppers, diced into small cubes
3 tomatoes, diced into small cubes
1/2 kg cleaned medium shrimp
2 shrimp stock cubes
1 jar coconut milk (200 ml)
2 tbsp chopped coriander
1 tbsp dendê oil
Salt to taste
Where to find ingredients
Look for the fish, shrimp, coconut milk, and herbs at the fresh fish counter, seafood section, and produce market. Dendê oil and fish stock cubes are usually found in the cooking oils and seasonings aisle; if needed, a mild palm oil or seafood stock cube can be used as a substitute, but the original ingredients are ideal.
Preparation method
- Wash the fish and season with the lemon 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)
- Place half of the shrimp over the vegetables
- Sprinkle 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
- Scatter over 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 fall apart and the shrimp stock dissolves properly
- Stir in the dendê oil and mix gently
- Taste and adjust the salt if needed
- Serve the moqueca hot immediately
Observations
Badejo moqueca with shrimp is a classic of Brazilian cooking, loved for its pairing of tender fish and juicy shrimp in a rich, fragrant broth. This recipe is ideal for anyone who wants to make 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 out the flavours. The preparation calls for attention to the layering and slow cooking, so the fish turns melt-in-the-mouth and the sauce becomes nicely 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 out the flavours. The preparation calls for attention to the layering and slow cooking, so the fish turns melt-in-the-mouth and the sauce becomes nicely full-bodied.
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