Brazilian Seafood Stew
by Mikey Prentice at First Coast, Edinburgh
FIRST Coast was formed in March 2003 by Hector and Alan MacRae. Named after a small village on Scotland’s north-west coast, its aim is to be a quality neighbourhood bistro for the west of Edinburgh providing no-nonsense, quality food at reasonable prices in a relaxed environment.
With ingredients sourced as locally as possible, head chef Mikey Prentice focuses on using bold flavours and unfussy presentation to create fresh, tasty, homemade food, while still incorporating flavours from around the world. He uses the best of Scottish produce, but in an original and interesting way.
Ingredients
Seafood of your choosing
1/2 onion, sliced
4 cloves garlic, crushed to a paste
1 red chilli, finely sliced
1 red pepper, roasted/skinned and finely sliced
20g coriander root
1 tsp smoked paprika
1 punnet cherry tomatoes, halved
1 tbsp tomato puree
1 tsp caster sugar
250ml chicken stock
1 tin coconut milk
boiled baby potatoes
juice 1 lime
good splash of coconut oil
salt and pepper
boiled baby potatoes
Method
1 The stew works well with any white meaty fish such as ling or monkfish. We recommend also adding shellfish such as mussels, clams, prawns.
2 Sweat off the onions until translucent. Add garlic and cook for 2 minutes before adding the chillies, peppers, coriander root, paprika and tomatoes. Allow to cook for a few minutes.
3 Add the tomato puree and sugar, cook out for 5 minutes.
4 Then add the chicken stock and coconut milk and bring it to a simmer.
5 Add fish, shellfish, and potatoes. Simmer until cooked.
6 Season with salt and pepper and lime juice, and a drizzle of coconut oil.
7 Finish with a salad made up of red onion, tomato, coriander and spring onions, dressed with lime juice.
In association with Taste Communications.
www.tastecommunications.co.uk
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