Brazilian recipe
Badejo and shrimp stew: a fragrant classic (Moqueca de badejo com camarão)
Discover how to prepare this traditional fish and shrimp stew, a centerpiece of Brazilian coastal cuisine, known for its deep flavors and velvety texture.
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Ingredients
1 kg of badejo steaks
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium shrimp, cleaned
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp chopped cilantro
1 tbsp azeite de dendê
Salt to taste
Juice of half a lemon
1 medium onion, sliced into rings
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium shrimp, cleaned
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp chopped cilantro
1 tbsp azeite de dendê
Salt to taste
Where to find ingredients
You can find fresh fish and shrimp at local fish markets or the seafood counter of major grocery stores. Look for canned coconut milk and cilantro in the produce or international aisles. Azeite de dendê (red palm oil) is a specific Brazilian ingredient; if unavailable, you may find it at specialty gourmet food shops or online, as there is no direct substitute that captures its distinct color and flavor profile.
Preparation method
- Rinse the fish and season with the lemon juice, then set aside.
- Prepare the vegetables by chopping the onion, bell peppers, and tomatoes into small pieces; set aside.
- In a large heavy-bottomed pot, lay out half of the fish steaks.
- Top the fish layer with half of the chopped vegetables (onion, bell pepper, and tomato).
- Arrange half of the cleaned shrimp over the vegetables.
- Crumble one shrimp bouillon cube over the layer and sprinkle with half of the cilantro.
- Repeat the layering process: add the remaining fish, the rest of the vegetables, and the remaining shrimp.
- Crumble the second bouillon cube over the final layer.
- Pour the coconut milk evenly over the entire mixture.
- Sprinkle the remaining cilantro on top.
- Cover the pot partially and cook over low heat for approximately 20 minutes, allowing the sauce to thicken and flavors to meld.
- Add about 120ml of water during the process if you notice the sauce is reducing too much.
- Gently stir occasionally with care, ensuring the fish does not break and the bouillon incorporates fully into the broth.
- Stir in the azeite de dendê, mixing very delicately to preserve the ingredients.
- Taste the broth and adjust the salt level if necessary.
- Serve the stew piping hot immediately.
Observations
The badejo and shrimp moqueca is a hallmark of traditional Brazilian cooking, celebrated for the harmony between tender white fish and succulent shrimp in a fragrant, rich broth. This dish is perfect for those looking to serve something impressive and deeply flavorful, elevated by the signature earthiness of palm oil (azeite de dendê) and creamy coconut milk.
Whether you are hosting a special gathering or simply want to bring a taste of the ocean to your kitchen, this stew relies on fresh ingredients and gentle cooking. Success lies in carefully layering the components and simmering slowly, ensuring the fish remains intact while the sauce develops its signature body and depth.
Whether you are hosting a special gathering or simply want to bring a taste of the ocean to your kitchen, this stew relies on fresh ingredients and gentle cooking. Success lies in carefully layering the components and simmering slowly, ensuring the fish remains intact while the sauce develops its signature body and depth.
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