Brazilian recipe
Badejo and prawn stew (Moqueca de badejo com camarão)
Discover how to prepare this fragrant and traditional coastal stew featuring firm white fish, succulent prawns, and a rich, velvety coconut milk base.
0.0 / 5 by 0 Reviews
Ingredients
1 kg badejo steaks
Juice of 1/2 lemon
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kg medium prawns, cleaned
2 shrimp bouillon cubes
200 ml coconut milk
2 tbsp chopped cilantro
1 tbsp azeite de dendê
Salt to taste
Juice of 1/2 lemon
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kg medium prawns, cleaned
2 shrimp bouillon cubes
200 ml coconut milk
2 tbsp chopped cilantro
1 tbsp azeite de dendê
Salt to taste
Where to find ingredients
You can find fresh white fish (badejo) and prawns at local fishmongers or the seafood counters of major supermarkets. For the authentic ingredients, visit specialty ethnic grocery stores or the international aisle of larger shops to source azeite de dendê and quality coconut milk. If you cannot source azeite de dendê, you may substitute it with high-quality palm oil, though the flavor profile will differ slightly.
Preparation method
- Clean the fish steaks and season thoroughly with the lemon juice; set aside to marinate.
- Prepare your vegetables by chopping the onion, bell peppers, and tomatoes into small pieces.
- In a large, heavy-bottomed pot, arrange half of the seasoned fish steaks in a single layer.
- Layer half of the prepared onions, peppers, and tomatoes evenly over the fish.
- Distribute half of the prawns over the layer of vegetables.
- Crumble one shrimp bouillon cube over the ingredients and sprinkle with half of the chopped cilantro.
- Repeat the process by creating a second layer with the remaining fish, the rest of the vegetables, and the remaining prawns.
- Crumble the second shrimp bouillon cube over the final layer.
- Pour the coconut milk evenly over the entire mixture.
- Scatter the remaining chopped cilantro over the top.
- Cover the pot partially and cook over low heat for approximately 20 minutes, allowing the sauce to thicken and develop its flavors.
- If the sauce becomes too dry, carefully add about 120 ml of water during the cooking process.
- Occasionally and very gently move the ingredients to ensure the fish remains intact and the bouillon fully dissolves into the sauce.
- Stir in the azeite de dendê and gently combine with the rest of the ingredients.
- Taste the broth and adjust the seasoning with salt if required.
- Serve your moqueca steaming hot immediately after removing from the heat.
Observations
The Moqueca de badejo com camarão stands as a cornerstone of Brazilian coastal cooking, celebrated for the way it marries tender white fish with juicy prawns in a deeply aromatic, vibrant broth. This recipe is perfect for those looking to recreate a soulful, impressive dish that balances the earthy, distinct profile of azeite de dendê with the creamy richness of coconut milk.
Ideal for hosting friends or bringing a touch of the seaside to your table, this stew relies on the careful layering of fresh ingredients and gentle, slow simmering. The result is a beautifully melded dish where the fish remains perfectly delicate and the sauce achieves a rich, savory consistency.
Ideal for hosting friends or bringing a touch of the seaside to your table, this stew relies on the careful layering of fresh ingredients and gentle, slow simmering. The result is a beautifully melded dish where the fish remains perfectly delicate and the sauce achieves a rich, savory consistency.
Ratings and comments