Sunday, February 13, 2011

Spicy and Tangy Fish Stew

I've adapted a recipe for Brazilian Fish Stew that I found in SBS' great Food Safari series. The original is Brazilian - mine, probably not so much but still very tasty. I really need a better camera, it looked better than the photo.


Spicy and Tangy Fish Stew

300 gr White fleshed fish (I used cod)
250 gr green prawns
2 cloves Garlic
1 Red Capsicum
2 Fresh Limes (juiced)
1 Bunch Corriander
1 Onion
3 Long Red Chillies (finely chopped)
1 TB finely chopped Fresh Ginger
1/4c Fish Stock
3 Tomatoes (peeled)
Salt & pepper to taste

Method
Marinate the Fish and Prawns in the lime juice and 1 clove of chopped garlic for about 30 mins.
Fry the onion, second finely chopped garlic clove, finely chopped chillies and ginger until cooked.
Add the capsicum and chillies and fry for a minute or two longer.
Add chopped tomatoes, lower the heat and simmer until reduced.
Add fish stock, season to taste and simmer down.
Add fish cook for a minute or two
Add prawns simmer until very almost cooked
Add corriander stir through until combined.

Serve over rice.

It went pretty well with a Sticks Yarra Valley Pinot Griggio.