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Method        

A simple light fish stew full of flavour

Langoustine Moqucea

SERVES 4

TIME 1 HOUR 15 MINUTES

DIFFICULTY = EASY

8 langoustines   BUY ONLINE  

1 onion, thinly sliced

1/2 garlic clove

2 tbsp of tomato paste

400ml of coconut milk

1 handful of desiccated coconut

1 lemon, juiced

2 tbsp of white wine vinegar

2 tsp cornflour, mixed with a little water to dilute

1 tbsp of parsley, finely chopped

1/2 tsp salt ground

Black pepper, 2 twists

2 tbsp of dende oil

 

Bring a large pan of water to the boil and add the langoustines. Boil steadily for 2-3 minutes, then set under cold running water to cool down. Peel and devein the langoustines, then set aside until ready to use

Add the dende oil to a heavy-bottomed pan and sweat the onions for 3-4 minutes until tender but not coloured. Add the garlic and continue to sweat for another minute

Stir in the tomato paste and mix thoroughly to coat. Cook out for another minute, then add the coconut milk, desiccated coconut, lemon juice and vinegar

Bring to the boil, add the langoustine then mix in a little cornflour solution to thicken. Keep cooking for 1-2 minutes further, then season with salt and pepper

Divide between plates and scatter over some chopped parsley to garnish. Serve immediately

 

 

 

 

 

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