Brazilian lime fish stew

PT1H

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Ingredients

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1
Place a frying pan over a low-medium heat and add half the oil. Once hot, gently fry the garlic, shallots, ginger and chilli for 3-4 minutes. Add the coconut milk, double cream and sugar and bring to the boil
2
Whilst boiling, whisk in the diluted cornflour, and cook for 4-5 minutes. Lastly, stir in the lime juice and parsley
3
Preheat the oven for 170°C/gas mark 3
4
To fry the salted cod, heat the remaining oil in a frying pan over a high heat and fry the fish skin-side down for 2 minutes. Fry the other side for 2 minutes, then heat through in the oven for a further 2 minutes
  • 2 salt cod fillets, 120g each, skin-on, soaked overnight in water
  • 10g of sunflower oil
5
Pour the sauce into slightly dipped bowls and arrange the fillets on top. Garnish with fresh coastal herbs such as seaweed, purslane, aster or samphire - alternatively you could use dill or chervil. Serve immediately
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