Brazilian recipe
Badejo and prawn stew (Moqueca de badejo com camarão)
Discover how to prepare a fragrant and flavourful Badejo and prawn stew, a quintessential Brazilian dish perfect for an impressive weekend lunch.
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Ingredients
1kg badejo (grouper), cut into steaks
Juice of half a lemon
1 medium onion, sliced into rings
2 green peppers, finely diced
3 tomatoes, finely diced
500g medium prawns, cleaned and peeled
2 prawn stock cubes
200ml coconut milk
2 tbsp chopped coriander
1 tbsp azeite de dendê
Sea salt to taste
Juice of half a lemon
1 medium onion, sliced into rings
2 green peppers, finely diced
3 tomatoes, finely diced
500g medium prawns, cleaned and peeled
2 prawn stock cubes
200ml coconut milk
2 tbsp chopped coriander
1 tbsp azeite de dendê
Sea salt to taste
Where to find ingredients
You can source the fresh fish, such as grouper (as a substitute for badejo), and raw prawns at your local independent fishmonger. Fresh produce is widely available at supermarkets. You may need to visit a specialist world-food grocer or an online Brazilian pantry for the authentic azeite de dendê (red palm oil).
Preparation method
- Wash the fish and season it with the lemon juice, then set aside.
- Finely dice the onion, green peppers, and tomatoes and keep them ready.
- In a large, heavy-based pot, arrange half of the fish steaks.
- Cover the fish with half of the prepared vegetables (onion, pepper, and tomato).
- Distribute half of the prawns over the layer of vegetables.
- Crumble one prawn stock cube over the ingredients and sprinkle with half of the chopped coriander.
- Repeat the layering process with the remaining fish, the rest of the vegetables, and the remaining prawns.
- Crumble the second prawn stock cube over the top layer.
- Pour the coconut milk evenly over the mixture.
- Scatter the remaining chopped coriander over the pot.
- Cook over a low heat, with the lid partially on, for approximately 20 minutes until the sauce has reduced and thickened.
- If the pan seems too dry during cooking, add about 125ml of water.
- Stir very gently occasionally to ensure the stock cube dissolves fully, taking care not to break apart the fish.
- Add the azeite de dendê and gently fold it into the sauce.
- Taste and adjust seasoning with salt if required.
- Serve the stew piping hot immediately.
Observations
The Badejo and prawn stew is a cornerstone of Brazilian coastal cooking, celebrated for its marriage of delicate, flaky white fish and succulent prawns simmered in a rich, aromatically spiced sauce. This dish is an excellent choice for those looking to recreate an impressive meal at home, utilising the unique, earthy flavour of azeite de dendê and the creamy richness of coconut milk.
Well-suited for special occasions or whenever you wish to bring a taste of the sea to your table, this recipe relies on fresh ingredients and thoughtful layering. The process requires patience and gentle heat, ensuring the fish remains tender and the sauce develops a luxurious, deep consistency.
Well-suited for special occasions or whenever you wish to bring a taste of the sea to your table, this recipe relies on fresh ingredients and thoughtful layering. The process requires patience and gentle heat, ensuring the fish remains tender and the sauce develops a luxurious, deep consistency.
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