Cooking for your Loved Ones: Brazilian Fish Stew / Egyptian Taro Root Stew

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. Peel the taro root, cut into cubes as desired, then clean by wiping with a clean peace of cloth
2. In a saucepan, add the ghee & sauté the meat chunks until golden brown
3. Next add garlic and cilantro and stir until aromatic then add the taro root & stir gently untill combined
4. 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
5. Serve taro root stew next to vermicelli rice