Brazilian recipe
Badejo and Prawn Moqueca (Moqueca de badejo com camarão)
A faithful Brazilian recipe for badejo and prawn moqueca, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 quilo of badejo fish in postas
Suco of meio lemon
1 onion media sliced
2 pimentoes verdes chopped in cubes pequenos
3 tomatoes chopped in cubes pequenos
1/2 quilo of prawns medio limpo
2 tablets of stock of prawns
1 vidro of coconut milk (200ml)
2 tablespoons of coriander chopped
1 spoon (sopa) of dendê oil
Sal to taste
Suco of meio lemon
1 onion media sliced
2 pimentoes verdes chopped in cubes pequenos
3 tomatoes chopped in cubes pequenos
1/2 quilo of prawns medio limpo
2 tablets of stock of prawns
1 vidro of coconut milk (200ml)
2 tablespoons of coriander chopped
1 spoon (sopa) of dendê oil
Sal to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Wash the fish and season with the lemon juice. Reserve
- Pique the onion, the pimentoes and the tomatoes in pedacthe pequenos. Reserve
- In the pan grande, arrume metade of the postas of fish
- Cover the fish with metade of the legumes chopped (onion, pepper, tomato)
- Disponha metade of the camaroes sobre the legumes
- Espalhe the tablets of stock of prawns andsfarelado and metade of the coriander chopped
- Repita the camadas: outra metade of the postas of fish, the restante of the legumes, the camaroes restantes
- Add the segundo tablets of stock of prawns andsfarelado
- Pour the coconut milk sobre toda the mixture
- Salpique the restante of the coriander chopped
- Cook in low heat, with the pan parcialmente tampada, for approximately 20 minutes, ate the sauce apurar
- If necessario, add cerca of 1/2 cups of water durante the cooking
- Stir cuidadosamente of vez in quando to of the not desmanchar the fish and garantir that the stock of prawns if dissolva
- Fold in the dendê oil and mix gently
- Prove and ajuste the sal, if necessario
- Serve the moqueca hot imediatamente
Observations
This recipe keeps the Brazilian identity of Moqueca de badejo com camarão, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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