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--- moqueca [2025/11/07 09:38]
tony created
+++ moqueca [2025/11/09 11:46] (current)
tony [Ingredients]
@@ Line 6: / Line 6: @@
 ===== Ingredients =====
-  * 500 - 700g of fresh fish (Thicker cuts are best, any white fish is good, can also use salmon, shellfish, prawns as desired)
+  * 500 - 700g fresh fish (thicker cuts are best, any white fish is good, can also use salmon, shellfish, prawns as desired)
-  * 2 Limes
+  * 2 or 3 limes
   * 2-3 tbsp olive oil
-  * 1 Onion
+  * 1 onion
-  * 2 Medium sized carrots
+  * 2 medium sized carrots
-  *
+  * 1 red pepper
+  * 4 cloves of garlic
+  * 1 jalapeno chilli (or a couple of milder ones to suit your taste)
+  * 1 tbsp tomato puree
+  * 300g fresh cherry tomatoes
+  * 2 tsp paprika
+  * 1 tsp ground cumin
+  * 250ml fish or chicken stock
+  * 200 - 250g fresh tomatoes
+  * 100ml coconut milk (or cream)
+  * coriander / spring onions / flat leaf parsley to garnish
+  * salt to season
+  * rice and / or crusty bread to serve
 ===== Method =====
-  - Fillet the lamb leg, cut into large chunks
+  - Cut the fish into chunky bite sized pieces
-  - Peel shallots
+  - Finely dice the onion
-  - Mince / chop / crush (your choice) the garlic
+  - Dice the carrots
-  - Stone the dates
+  - Dice the pepper
-  - Place lamb into a bowl, and mix with ginger, saffron, coriander and half the olive oil
+  - Crush or finely chop the garlic
-  - Ideally, marinade for 24 hours.  It still works if you don't...
+  - Finely chop the chilli(s) - Note, last time we made this we used 2 Sainsburys 'mixed chillis' Heat rating 2 out of 5, leaving the seeds in, and it carried a lovely heat without being overwhelming
-  - Heat remaining oil in a heavy based pan
+  - Zest half of a lime
-  - Cook the lamb chunks until browned.  Do this in batches as required
+  - Juice 2 limes
-  - Remove the lamb from the pan and set aside
+  - Place fish into a bowl.
-  - Fry the shallots in the same pan until lightly golden
+  - Add salt.
-  - Add the garlic
+  - Add 1 limes worth of zest
-  - Add the lamb back in
+  - Add lime juice
-  - Stir in the flour
+  - Massage fish lightly to coat all the pieces well.
-  - Add the tomato puree
+  - Set fish aside.
-  - Add the cinnamon stick
+  - In a large pan, heat the olive oil over medium high heat.
-  - Stir in the stock and bring it all to the boil
+  - Add onion and salt, and sauté 2-3 minutes.
-  - Simmer on the hob / place in a low (140c) oven / cook in a slow cooker for a couple of hours
+  - Turn heat down to medium, add carrot, pepper, garlic and chilli(s) and cook 4-5 more minutes.
-  - Ensure lamb is tender before proceeding
+  - I'd normally have the rice ready to go on about now, so get that going in parallel with the rest of stew making
-  - Cook rice / couscous etc to serve with the tagine
+  - Back to the stew pot, add tomato puree,
-  - Chop the parsley
+  - Add spices.
-  - 5 minutes before serving, remove tagine from heat
+  - Add 200ml of the stock.
-  - Add the dates, parsley and honey to the tagine and stir in
+  - Mix and bring to a simmer.
-  - Serve with a nice red wine :-)
+  - Add tomatoes.
+  - Cover and simmer gently on medium low for 5 minutes or until carrots are tender.
+  - Add coconut milk. Louise's pro tip - if you half a tin of coconut milk, use a tablespoon of the solids from the top of the can rather than the milk itself
+  - Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes.
+  - Season as required with salt and yet more lime juice
+  - Serve with your choice of rice and bread
+  - Garnish to taste.  Even more lime juice can be drizzled on just before serving, or serve with a lime wedge so that diners can adjust for themselves

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