Brazilian recipe
Badejo and prawn stew: a flavorful recipe (Moqueca de badejo com camarão)
Experience the authentic, aromatic flavors of a traditional Brazilian seafood stew. This rich, coconut-infused dish is perfect for an impressive main course.
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Ingredients
1 kg badejo, sliced into steaks
Juice of half a lemon
1 medium onion, sliced into rounds
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium prawns, cleaned
2 prawn bouillon cubes
200ml coconut milk
2 tablespoons fresh coriander, chopped
1 tablespoon azeite de dendê
Salt to taste
Juice of half a lemon
1 medium onion, sliced into rounds
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium prawns, cleaned
2 prawn bouillon cubes
200ml coconut milk
2 tablespoons fresh coriander, chopped
1 tablespoon azeite de dendê
Salt to taste
Where to find ingredients
You can find fresh white fish like badejo at local fishmongers or the seafood counters of major supermarkets. Azeite de dendê and coconut milk are typically found in the international or specialty aisles of upscale grocery stores. If azeite de dendê is unavailable, a neutral vegetable oil can be used, though the distinct color and flavor profile will be lost.
Preparation method
- Wash the fish and season it with the lemon juice, then set aside.
- Finely dice the onion, bell peppers, and tomatoes and set aside.
- Arrange half of the fish steaks in a large, heavy-bottomed pot.
- Layer half of the diced vegetables (onion, bell pepper, and tomato) over the fish.
- Distribute half of the prawns over the vegetable layer.
- Crumble one prawn bouillon cube over the top and sprinkle with half of the chopped coriander.
- Repeat the process with the remaining fish steaks, vegetables, and prawns.
- Crumble the second prawn bouillon cube over the final layer.
- Pour the coconut milk evenly over the entire mixture.
- Scatter the remaining chopped coriander over the pot.
- Cover the pot partially and cook over low heat for about 20 minutes, or until the sauce thickens and flavors meld.
- If necessary, add about 120ml of water during the cooking process to prevent sticking.
- Stir very gently occasionally to ensure the bouillon dissolves without breaking the fish fillets.
- Drizzle in the azeite de dendê and fold it in carefully.
- Taste the sauce and adjust the salt if needed.
- Serve the stew piping hot immediately.
Observations
The Badejo and prawn stew is a quintessential dish from the Brazilian coast, celebrated for its tender white fish and succulent prawns swimming in a velvety, fragrant broth. This recipe brings a sophisticated touch to your table, thanks to the signature depth of azeite de dendê and the creaminess of coconut milk.
Whether you are hosting a special lunch or simply craving a taste of the sea, this dish highlights the harmony of fresh ingredients cooked with care. The preparation requires layering the components and allowing them to simmer gently, ensuring the fish remains delicate and the sauce achieves a rich, well-integrated consistency.
Whether you are hosting a special lunch or simply craving a taste of the sea, this dish highlights the harmony of fresh ingredients cooked with care. The preparation requires layering the components and allowing them to simmer gently, ensuring the fish remains delicate and the sauce achieves a rich, well-integrated consistency.
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