moqueca
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moqueca [2025/11/07 09:46] tony |
moqueca [2025/11/09 11:46] (current) tony [Ingredients] |
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| * 500 - 700g 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 | * 2-3 tbsp olive oil | ||
| * 1 onion | * 1 onion | ||
| Line 15: | Line 15: | ||
| * 1 jalapeno chilli (or a couple of milder ones to suit your taste) | * 1 jalapeno chilli (or a couple of milder ones to suit your taste) | ||
| * 1 tbsp tomato puree | * 1 tbsp tomato puree | ||
| + | * 300g fresh cherry tomatoes | ||
| * 2 tsp paprika | * 2 tsp paprika | ||
| * 1 tsp ground cumin | * 1 tsp ground cumin | ||
| - | * 200 ml fish or chicken stock | + | * 250ml fish or chicken stock |
| * 200 - 250g fresh tomatoes | * 200 - 250g fresh tomatoes | ||
| * 100ml coconut milk (or cream) | * 100ml coconut milk (or cream) | ||
| - | * | + | * coriander / spring onions / flat leaf parsley to garnish |
| + | * salt to season | ||
| + | * rice and / or crusty bread to serve | ||
| ===== Method ===== | ===== Method ===== | ||
| - | - Fillet | + | - Cut the fish into chunky bite sized pieces |
| - | - Peel shallots | + | - Finely dice the onion |
| - | - Mince / chop / crush (your choice) | + | - Dice the carrots |
| - | - Stone the dates | + | - Dice the pepper |
| - | - Place lamb into a bowl, and mix with ginger, saffron, coriander | + | - Crush or finely chop the garlic |
| - | - Ideally, marinade for 24 hours. | + | - Finely chop the chilli(s) - Note, last time we made this we used 2 Sainsburys 'mixed chillis' |
| - | - 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 | + | - 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. |
| - | | + | - Add 200ml of the stock. |
| - | - Add the dates, parsley | + | - 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' | ||
| + | - Nestle | ||
| + | - Season as required with salt and yet more lime juice | ||
| + | - Serve with your choice of rice and bread | ||
| + | | ||
moqueca.1762508773.txt.gz · Last modified: 2025/11/07 09:46 by tony
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