Brazilian recipe
Badejo and prawn stew (Moqueca de badejo com camarão)
Bring the vibrant flavours of a traditional Brazilian seafood stew to your table with this fragrant badejo and prawn recipe, perfect for a special Sunday lunch.
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Ingredients
1 kg badejo steaks
Juice of half a lime
1 medium onion, sliced into rings
2 green bell peppers, diced
3 tomatoes, diced
500g medium prawns, cleaned
2 shrimp bouillon cubes
200ml coconut milk
2 tablespoons fresh coriander, chopped
1 tablespoon azeite de dendê
Salt to taste
Juice of half a lime
1 medium onion, sliced into rings
2 green bell peppers, diced
3 tomatoes, diced
500g medium prawns, cleaned
2 shrimp 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 badejo (a firm white fish) at local fish markets or specialized seafood counters in large supermarkets. If fresh badejo is unavailable, firm white fish like snapper or grouper are excellent substitutes. For authentic Brazilian ingredients like azeite de dendê (red palm oil) and high-quality coconut milk, check the international aisles of larger grocery retailers or specialty spice markets.
Preparation method
- Rinse the fish and marinate with the lime juice; set aside.
- Prepare the vegetables by dicing the onion, bell peppers, and tomatoes; keep them ready.
- Place half of the fish steaks at the bottom of a large heavy-bottomed pot.
- Layer half of the diced vegetables over the fish.
- Arrange half of the cleaned prawns on top of the vegetable layer.
- Crumble one shrimp bouillon cube over the layer and sprinkle with half of the chopped coriander.
- Repeat the layering process with the remaining fish, the rest of the vegetables, and the remaining prawns.
- Crumble the second shrimp bouillon cube over the top of the pot.
- Pour the coconut milk evenly over the entire mixture.
- Sprinkle the remaining chopped coriander over the stew.
- Cover the pot partially and simmer over low heat for about 20 minutes, or until the sauce has reduced and thickened.
- If the sauce becomes too dry during cooking, add up to 120ml of water.
- Stir very gently occasionally to ensure the bouillon dissolves without breaking the fish fillets.
- Drizzle the azeite de dendê over the top and stir lightly to incorporate.
- Taste and adjust the seasoning with salt if required.
- Serve the moqueca piping hot immediately.
Observations
Badejo and prawn moqueca is a staple of Brazilian coastal cuisine, revered for its blend of tender white fish and succulent prawns simmered in a rich, velvety sauce. This recipe is an excellent choice for those looking to prepare an impressive yet deeply comforting dish, elevated by the signature earthy notes of azeite de dendê and creamy coconut milk.
Ideal for hosting family and friends or simply elevating your weekend menu, this stew relies on layering fresh ingredients and gentle, slow cooking. This process ensures the fish remains delicate and flaky while allowing the sauce to thicken into a delicious, aromatic broth.
Ideal for hosting family and friends or simply elevating your weekend menu, this stew relies on layering fresh ingredients and gentle, slow cooking. This process ensures the fish remains delicate and flaky while allowing the sauce to thicken into a delicious, aromatic broth.
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