Brazilian recipe
Badejo and prawn moqueca: an easy recipe (Moqueca de badejo com camarão)
Whip up a fragrant badejo and prawn moqueca, a traditional Brazilian dish. This rich, aromatic meal is the perfect centerpiece for a special lunch.
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Ingredients
1 kilo of badejo (seabass) steaks
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kilo of medium prawns, cleaned
2 shrimp bouillon cubes
1 bottle of coconut milk (200ml)
2 tablespoons of chopped fresh coriander
1 tablespoon of azeite de dendê (red palm oil)
Salt to taste
Juice of half a lemon
1 medium onion, sliced
2 green bell peppers, finely diced
3 tomatoes, finely diced
1/2 kilo of medium prawns, cleaned
2 shrimp bouillon cubes
1 bottle of coconut milk (200ml)
2 tablespoons of chopped fresh coriander
1 tablespoon of azeite de dendê (red palm oil)
Salt to taste
Where to find ingredients
You can find fresh fish and prawns at local markets or specialized fishmongers in town. For authentic Brazilian staples like azeite de dendê, coconut milk, and bouillon cubes, check the international aisle at larger supermarkets. As a substitute for badejo, you can use any firm, white-fleshed fish available.
Preparation method
- Rinse the fish and season with lemon juice; set 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, peppers, and tomatoes).
- Distribute half of the prawns over the vegetable layer.
- Sprinkle one crumbled shrimp bouillon cube and half of the chopped coriander over the top.
- Repeat the layers: add the remaining fish steaks, 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.
- Sprinkle the remaining chopped coriander over the pot.
- Cook over low heat, partially covered, for approximately 20 minutes until the sauce has reduced and thickened.
- If necessary, add about 1/2 cup of water during the cooking process.
- Stir very gently occasionally to ensure the bouillon dissolves without breaking the delicate fish.
- Incorporate the azeite de dendê and fold it in carefully.
- Taste and adjust salt if required.
- Serve the moqueca piping hot immediately.
Observations
Badejo and prawn moqueca is a staple of Brazilian cuisine, cherished for its blend of tender white fish and succulent prawns simmered in a rich, aromatic broth. This recipe is perfect for anyone wanting to prepare a flavorful and impressive dish, enhanced by the distinct, earthy notes of azeite de dendê and creamy coconut milk.
Whether you are hosting a special occasion or simply want to bring a taste of the sea to your everyday table, this moqueca combines fresh ingredients with cooking techniques that truly highlight natural flavors. Preparation requires careful layering and gentle simmering to ensure the fish remains tender and the sauce develops a deep, silky consistency.
Whether you are hosting a special occasion or simply want to bring a taste of the sea to your everyday table, this moqueca combines fresh ingredients with cooking techniques that truly highlight natural flavors. Preparation requires careful layering and gentle simmering to ensure the fish remains tender and the sauce develops a deep, silky consistency.
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