Brazilian fish stew
Difficulty Level : Easy
Serves: 4-6 people
Cooking Time : 30 mins
Ingredients
skinless cod fillets 400g, cut into bite-sized pieces
lime 1, zested and juiced
extra-virgin olive oil 1 tbsp
onion 1, finely chopped
red pepper 1, sliced
yellow pepper 1, sliced
garlic 2 cloves, crushed
smoked paprika 2 tsp
ground coriander 1 tsp
dried chilli flakes ½ tsp
chopped tomatoes 400g
tomato purée 1 tbsp
light coconut milk 400ml
vegetable stock 250ml
raw king prawns 300g
lime wedges to serve
crusty bread or cooked white rice to serve
flat-leaf parsley chopped, to serve
Instructions
- Put the fish in a bowl with half the lime zest and juice, and season lightly. Toss together, cover and set aside to marinate for 15 minutes.
- Drizzle the oil into a large, deep pan over a medium heat, then cook the onion and peppers for 5-6 minutes or until softened. Season.
- Add the garlic and spices, and cook for a further minute. Tip in the chopped tomatoes and tomato purée, and simmer over a medium heat for 6-8 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick.
- Pour in the coconut milk and stock. Bring to a boil, then reduce the heat, add the marinated fish and prawns, and simmer on a low heat for 5 minutes until just cooked through.
- Stir in the remaining lime juice and zest, seasoning to taste. Serve on its own with the lime wedges, or with crusty bread or cooked white rice, and some parsley scattered over.
Egyptian taro root stew
Difficulty Level : Easy
Serves: 4-6 people
Cooking Time : 30 mins
Ingredients
1 kg Taro roots
300 g cubed stew meat – lamb
8 cloves mashed garlic
3 tablespoons cilantro- chopped
1 tablespoon ghee
1 tablespoon salt
Instructions
- Peel the taro root, cut into cubes as desired, then clean by wiping with a clean peace of cloth
- In a saucepan, add the ghee & sauté the meat chunks until golden brown
- Next add garlic and cilantro and stir until aromatic then add the taro root & stir gently untill combined
- Cover with water and bring to a boil, simmer on low heat for 30 mins or untill the taro root is soft when poked with a fork
- Serve taro root stew next to vermicelli rice