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Fresh Fish



Firm cod fillets with a tangy sauce and coconut



Recipes

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Brazilian Lime Fish Stew

SERVES 2

TIME 60 MIN + SOAKING

DIFFICULTY = EASY

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2 salt cod fillets, 120g each, skin-on, soaked overnight in water  BUY ONLINE  

40g of lime juice

10g of garlic, finely chopped

50g of shallots, finely chopped

25g of ginger, finely chopped

2g of red chillies, 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        

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


Whilst boiling, whisk in the diluted cornflour, and cook for 4-5 minutes. Lastly, stir in the lime juice and parsley


Preheat the oven for 170°C/gas mark 3


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


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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