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
SHOPPING LIST
2 salt cod fillets, 120g each, skin-
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-
Whilst boiling, whisk in the diluted cornflour, and cook for 4-
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-
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 -
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01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk