Brazilian lime fish stew

servings 2
60 minutes

Ingredients

  • 2 salt cod fillets, 120g each, skin-on, soaked overnight in water
  • 40g of lime juice
  • 10g of garlic, finely chopped
  • 50g of shallots, finely chopped
  • 25g of ginger, finely chopped
  • 2g of red chilli, finely chopped
  • 150ml of coconut milk
  • 150ml of double cream
  • 5g of caster sugar
  • 7g of fresh parsley, finely chopped
  • 5g of cornflour, diluted with a little cold water
  • 20g of sunflower oil

Method

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
  • 10g of sunflower oil
  • 10g of garlic, finely chopped
  • 50g of shallots, finely chopped
  • 25g of ginger, finely chopped
  • 2g of red chilli, finely chopped
  • 150ml of coconut milk
  • 150ml of double cream
  • 5g of caster sugar
2
Whilst boiling, whisk in the diluted cornflour, and cook for 4-5 minutes. Lastly, stir in the lime juice and parsley
  • 7g of fresh parsley, finely chopped
  • 40g of lime juice
  • 5g of cornflour, diluted with a little cold water
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