Brazilian recipe
Badejo and prawn stew (Moqueca de badejo com camarão)
Discover how to prepare an authentic moqueca, a traditional Brazilian fish stew that balances tender white fish and succulent prawns in a fragrant, rich sauce.
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Ingredients
1 kg badejo, cut into steaks
Juice of 1/2 lemon
1 medium onion, sliced into rings
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium prawns, cleaned
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp chopped cilantro
1 tbsp azeite de dendê
Sea salt to taste
Juice of 1/2 lemon
1 medium onion, sliced into rings
2 green bell peppers, finely diced
3 tomatoes, finely diced
500g medium prawns, cleaned
2 shrimp bouillon cubes
200ml coconut milk
2 tbsp chopped cilantro
1 tbsp azeite de dendê
Sea salt to taste
Where to find ingredients
You can find fresh white fish (such as sea bass as a substitute for badejo) and prawns at local fishmongers or the fresh seafood section of large supermarkets. Azeite de dendê (red palm oil) and coconut milk are typically stocked in the international or Latin specialty aisles of grocers. If azeite de dendê is unavailable, note that it provides a specific, authentic flavor that is hard to replace, though some cooks use a touch of annatto oil as a distant substitute.
Preparation method
- Wash the fish and season it with the lemon juice, then set it aside.
- Chop the onion, bell peppers, and tomatoes into small pieces and set aside.
- In a large, heavy-bottomed pot, arrange half of the fish steaks.
- Cover the fish with half of the chopped vegetables (onion, bell pepper, and tomato).
- Distribute half of the prawns over the layer of vegetables.
- Sprinkle one crumbled shrimp bouillon cube and half of the chopped cilantro over the layer.
- Repeat the layers: add the remaining fish steaks, followed by the rest of the vegetables and the remaining prawns.
- Top with the second crumbled shrimp bouillon cube.
- Pour the coconut milk evenly over the entire mixture.
- Scatter the remaining chopped cilantro on top.
- Cook over low heat, with the lid partially covering the pot, for approximately 20 minutes until the sauce has thickened.
- If necessary, add about 120ml of water during the cooking process to ensure consistency.
- Stir very carefully from time to time to prevent the fish from breaking apart and to ensure the bouillon is fully dissolved.
- Stir in the azeite de dendê, mixing very gently.
- Taste and adjust for salt if required.
- Serve the moqueca piping hot immediately.
Observations
The moqueca de badejo com camarão is a true cornerstone of Brazilian coastal cooking, celebrated for its marriage of delicate fish and juicy prawns swimming in a velvety, aromatic base. This recipe is the perfect choice for those seeking to create a sophisticated yet deeply satisfying meal that showcases the distinct earthy notes of azeite de dendê and the creamy sweetness of coconut milk.
Ideal for hosting or bringing the bold essence of the ocean to your dining table, this stew relies on the careful layering of fresh ingredients and slow, gentle simmering. This technique ensures the fish remains succulent and tender while the sauce reduces into a fragrant, well-bodied broth.
Ideal for hosting or bringing the bold essence of the ocean to your dining table, this stew relies on the careful layering of fresh ingredients and slow, gentle simmering. This technique ensures the fish remains succulent and tender while the sauce reduces into a fragrant, well-bodied broth.
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