Brazilian recipe
Badejo and prawn stew: a classic recipe (Moqueca de badejo com camarão)
Experience the vibrant flavours of Brazil with this fragrant Moqueca de badejo com camarão, a traditional seafood stew perfect for a special weekend lunch.
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Ingredients
1 kg white fish steaks (badejo or similar firm white fish)
Juice of 1/2 lemon
1 medium onion, sliced into rounds
2 green capsicums, diced
3 tomatoes, diced
500g medium prawns, peeled and deveined
2 prawn stock cubes
200ml coconut milk
2 tbsp fresh coriander, chopped
1 tbsp azeite de dendê (red palm oil)
Salt to taste
Juice of 1/2 lemon
1 medium onion, sliced into rounds
2 green capsicums, diced
3 tomatoes, diced
500g medium prawns, peeled and deveined
2 prawn stock cubes
200ml coconut milk
2 tbsp fresh coriander, chopped
1 tbsp azeite de dendê (red palm oil)
Salt to taste
Where to find ingredients
You can find fresh white fish, prawns, and produce at your local greengrocer or supermarket seafood counter. Coconut milk and coriander are available in the Asian or international section. Azeite de dendê is a specific Brazilian ingredient; if unavailable, you may find it at specialty Latin American grocers or online. As a last resort, some chefs suggest a mix of annatto oil or a dash of mild chilli oil for colour, though the distinct flavour of dendê is unique to this dish.
Preparation method
- Clean the fish steaks and marinate them in lemon juice; set aside.
- Prepare the onion, capsicums, and tomatoes by chopping them into small pieces and set them aside.
- Place half of the fish steaks in a large, heavy-bottomed pot.
- Cover the fish with half of the chopped vegetables (onion, capsicum, and tomato).
- Arrange half of the prawns over the vegetable layer.
- Crumble one prawn stock cube over the layers and scatter half of the chopped coriander.
- Repeat the layers with the remaining fish steaks, vegetables, and the rest of the prawns.
- Crumble the second prawn stock cube over the top of the final layer.
- Pour the coconut milk evenly over the entire mixture.
- Sprinkle with the remaining chopped coriander.
- Cook over low heat, partially covered, for about 20 minutes until the sauce has thickened and the flavours have melded.
- If necessary, add about 125ml of water during the cooking process to ensure there is enough broth.
- Stir very gently occasionally to avoid breaking the fish, ensuring the stock cubes have fully dissolved.
- Drizzle with the azeite de dendê and stir delicately to incorporate.
- Taste the sauce and adjust the seasoning with salt if required.
- Serve the moqueca piping hot straight from the pot.
Observations
Moqueca de badejo com camarão is a hallmark of Brazilian coastal cuisine, celebrated for its tender white fish and succulent prawns simmered in a rich, aromatic broth. This recipe showcases the hallmark depth of flavour provided by azeite de dendê (red palm oil) and coconut milk, creating a dish that is as impressive as it is comforting.
Ideal for hosting or bringing a taste of the seaside to your table, this stew relies on the careful layering of ingredients. The gentle, slow-cooking process ensures the fish stays delicate and the sauce develops a luxurious, full-bodied consistency.
Ideal for hosting or bringing a taste of the seaside to your table, this stew relies on the careful layering of ingredients. The gentle, slow-cooking process ensures the fish stays delicate and the sauce develops a luxurious, full-bodied consistency.
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