Tag Archives: seafood

Brazilian Seafood Stew

We’ve been crazy for seafood recently! We can’t stop cooking up great fish recipes. We’re also really into South American flavours – lime, coriander and tomatoes are some of our favourites – and this dish brings them all together. This recipe for Brazilian seafood stew – or Moqueca – is taken from Allegra McEvedy’s Around The World In 120 Recipes – we can really recommend it, it’s got tons of amazing and varied recipes – we cook from it all the time! The recipe has a lot going on, but it’s pretty relaxed – the first part of it can be prepared well in advance, and there’s no need to rush at all. We’re cooking it with haddock fillets instead of halibut steaks, they’re a bit easier to come by in Bristol…

Ingredients for 2 people:

  • 2 haddock fillets
  • 2 large cloves garlic, crushed with a good pinch of salt
  • 2 limes
  • A handful of coriander
  • 2 tbsp extra virgin olive oil
  • 2 tbsp olive oil
  • 1 large red onion
  • 1/2 tbsp tomato purée
  • 3 vine-ripened tomatoes, roughly chopped
  • 1 green pepper, sliced
  • 1/2 tin (200ml) coconut milk
  • 2 tbsp plain flour, seasoned with salt and pepper
  • 6 raw peeled king prawns
  • White rice, to serve
  • Salt and pepper

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The first thing to do is to marinate the fish – put your fillets into a bowl or other container with the garlic, the juice of the lime, most of the coriander and some salt and pepper, and leave for an hour (or longer) in the fridge.

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Put half of both types of oil into a pan and fry two-thirds of the onion slices – you want them to slightly caramelize but not burn, so don’t have the heat higher than medium. This should take around 10 minutes, after which point you can add half of the tomatoes and half the peppers and leave these to soften up for a few more minutes.

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Stir in the tomato purée so that everything is coated, and follow up with half the coconut milk. Simmer over a low heat for 10 minutes or so, then blitz to form a nice creamy sauce – we used a stick blender, but you could use a food processor (we have one but don’t agree with washing up).

Now put the rice on to cook, and heat up the rest of the oils in a wide saucepan on a high heat. Cover the fish fillets in the seasoned flour (we find it easiest to sift the flour with some salt and pepper onto a plate) and fry for 2-3 minutes each side – fillets will take a little less time to cook than thick steaks. Put these aside, and add the rest of the onions, peppers and tomatoes. Cook this lot for 5 minutes or so, before adding the pre-prepared blitzed mixture and the rest of the coconut milk.

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Add the fish fillets back to the pan, cover and cook for another couple of minutes before adding the prawns and a load of chopped coriander and cooking for another minute or so (we don’t think prawns need very much time at all to cook!).

Serve on a hearty bed of rice, topped with chopped coriander and served alongside a good wedge of lime – a perfect, comforting yet fresh meal.

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You can find a video of Allegra herself cooking this meal on lovefood.com – check it out!

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Crab Chowder

This was inspired by a recipe in Olive Magazine but because we couldn’t be bothered finding string and didn’t read the recipe too closely it was made a little differently. We always thought chowder had to be really rich and creamy which isn’t really our cup of tea so when this recipe with a clear broth and then just a dollop of sour cream on top came along we had to try it! The result was vibrant, fresh yet still comforting because of the sour cream and the avocado slices on top. We made a simple white loaf packed with olive oil (based on our bread recipe) to have with this and it went perfectly. This also has to be one of the easiest meals – in 30 minutes you’ll have a pretty impressive bowl of food on the table!

Ingredients

  • 1 tbsp olive oil
  • One small white onion/half an onion, finely chopped
  • 1 large baking potato, peeled and diced into small cubes
  • 2 spring onions, sliced
  • A bunch of coriander, stalks sliced and leaves roughly chopped
  • 1 stick of celery, finely sliced
  • 1-2 pints of chicken stock
  • 1 large tin of sweetcorn, drained
  • 1 tin of white crab meat, drained
  • 1 avocado, cut into thick strips
  • 1 red chilli, thinly sliced
  • Soured cream
  • 1 lime, cut into wedges
Make sure you use a nice ripe avocado - it should be a little soft. This one was perfect!
Make sure you use a nice ripe avocado – it should be a little soft. This one was perfect!

Heat the olive oil in a saucepan over a medium heat and when hot add the onion, potato, spring onions, coriander stalks and celery. Cook this together for about 1-2 minutes and then pour over the stock. Simmer for around 15-20 minutes or until the potato is tender. Add in the sweetcorn and the crab meat, stir through to heat and then add in half of the chopped coriander leaves. Spoon into bowls and serve with the sour cream, chilli slices, avocado, lime wedges and the rest of the coriander sprinkled on top.

Crab Chowder Done

We’re loving South American flavours at the moment, especially lime and chilli. This was so fresh and warming and definitely takes less than half an hour – perfect for perking you up after a hard day at work!

King Prawn Stir-Fry with Tamarind and Oyster Sauce

We make stir-fries all the time – remember our steak with stir-fried veg? They’re really easy to throw together, quick (this one takes less than 20 minutes altogether!) and healthy too. If you’ve got a few store-cupboard essentials you don’t even need to buy any sauce, and it’s a great recipe for using up any left-over veg. Our tamarind and oyster sauce is really tasty, and would be a great one to show off to guests who like their stir-fries.

To make the sauce for 2 people:

  • Chunk of tamarind (see pic for size! About 3cm by 5cm), soaked in hot water and strained
  • 1 tbsp Oyster Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Groundnut oil
  • 1/2 fresh red chilli, finely sliced
  • Thumb-sized piece of fresh ginger, finely chopped
  • 1/2 tsp caster sugar

And to make the rest of the stir-fry, throw together whatever veg you have lying around with some noodles! Here’s what we used:

  • 1 Courgette
  • 1 Carrot
  • 1 Pak Choi
  • Handful of Cabbage
  • 50g Mange Tout/Sugar Snap Peas
  • 10 King Size Prawns
  • 2 portions straight-to-wok noodles
This what raw tamarind looks like! You need a medium-sized chunk, it packs in loads of flavour.
This what raw tamarind looks like! You need a medium-sized chunk, it packs in loads of flavour.

Start by making the sauce. You’ll need to soak the tamarind for about half an hour in a bowl with boiling water, and then strain it through a sieve – make sure you manage to squeeze all of the flavour out of it. Mix together all the ingredients and give it a good stir. Depending on how you like your stir-fries, you could use more or less chilli – these proportions make a sauce that has a medium heat when using relatively firey chillies. A bit of a tip for ginger too – we keep loads frozen in the freezer in small chunks – it grates really well from frozen, and the flavour really comes through.

Raid the store cupboard for this sauce!
Raid the store cupboard for this sauce!

Once the sauce is made, slice up all the vegetables. How you slice depends on what veg you’re using, but as a general rule make sure that everything is sliced really thinly – especially hard vegetables like carrots – so that it cooks quickly and retains its crunch. No-one wants a soggy stir-fry! Add you veg to a wok with a splash of vegetable oil (or any other flavourless oil) and cook over a high heat, stirring regularly. Once the veg is close to cooked (this shouldn’t take longer than about 5 minutes) add the sauce, stir in and cook for a further couple of minutes. Add the noodles, stir in again, then finally add the King Prawns and cook for another couple of minutes until they’re just pink – that’s it, you’re done!

Veg being Stir-Fried

You could try this sauce with different meats – it would be pretty good with chicken or turkey – and it would work with loads of different veg too. It’s a perfect go-to meal if you’ve had a long day at work, and is guaranteed to perk you up.

Stir-Fry in a Bowl

Pea and King Prawn Risotto

We know that it’s almost the middle of December and it’s pretty chilly around here. And we know that this is much more of a summer dish, but risotto is pretty comforting all year round and sometimes you don’t feel like a heavy dinner. Pea and prawns is a classic combination – we kept this light, it has no cheese in it and the peas and prawns are only added at the end so the risotto is subtly flavoured with white wine and lemon zest and then the burst of freshness comes from the chopped herbs at the end. You could stir in some crème fraiche or soft cheese at the end to add extra richness but we found that ours was creamy anyway just from the starchyness of the rice.

If you manage to serve this with a little more delicacy than we did then this could make a very elegant course for a dinner party. This recipe would make plenty for 4-6 people as a starter but like the pigs we are we ate the lot!

Ingredients

  • 1 tbsp butter
  • 1 tsp olive oil
  • 1 small onion or 2 shallots, very finely chopped
  • ½ tsp dried thyme
  • 200g Arborio rice (or other risotto rice)
  • 1 glass of white wine
  • About 1.5l of weak chicken stock (we used 1 stock cube in total)
  • 3-4 pieces of lemon zest
  • Frozen peas, as many as you like – we used about 200-300g
  • Raw king prawns, either frozen and defrosted or fresh
  • Mixed soft herbs, we used mostly parsley with a little mint and dill, finely chopped
  • Salt and pepper to season

Heat the oil and butter in a large frying pan/skillet. Add the finely chopped onion/shallot and the dried thyme and cook over a very low heat for around 10 minutes until completely translucent but not coloured. You’ll need to keep a fairly close eye on these and stir them regularly as you don’t want them to stick or colour. Stir in the rice after this time and cook in the butter for a minute or so, then pour in the white wine and add the lemon zest. Season lightly at this stage.

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Keep stirring until all of the wine has been absorbed and then start adding the stock, ladle by lade, stirring regularly and not adding the next ladle until the previous has been completely absorbed. This process will take about 30-40 minutes until the rice is cooked so after about 20 minutes tip the frozen peas into a bowl and cover with boiling water to defrost. Let them stand for a minute or so and then drain and add to the risotto.

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Taste the rice to check it is cooked but still with some bite and when you’re happy with it add the prawns, these should take around 2 minutes to turn beautifully pink, you don’t want to overcook them! When they’re ready stir in most of the chopped herbs and adjust the seasoning. Serve up and sprinkle with the remaining herbs and salad if you wish.

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Enjoy! We love making risotto, some people find it a faff but we find it very relaxing just taking the time and care over it, and you’re rewarded with such a lovely meal!