Marcello Tully's wonderful Brazilian fish stew recipe pairs 'bacalhao' or salt cod with a suitably tangy lime and coconut sauce. Marcello likes to add little more Brazilian flavour to this dish by garnishing with a spoonful of caipirinha gel - find the recipe hereDon't forget to soak the bacalhao in water overnight before using

Method
1.
Place a frying pan over a low-medium heat and add half the oil. Once hot, gently fry the garlic, shallots, ginger and chilli for 3-4 minutes. Add the coconut milk, double cream and sugar and bring to the boil
2.
Whilst boiling, whisk in the diluted cornflour, and cook for 4-5 minutes. Lastly, stir in the lime juice and parsley
3.
Preheat the oven for 170°C/gas mark 3
4.
To fry the salted cod, heat the remaining oil in a frying pan over a high heat and fry the fish skin-side down for 2 minutes. Fry the other side for 2 minutes, then heat through in the oven for a further 2 minutes
5.
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 - alternatively you could use dill or chervil. Serve immediately
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Ingredients

  • 2 salt cod fillets, 120g each, skin-on, soaked overnight in water
  • 20g of sunflower oil
  • 40g of lime juice
  • 10g of garlic, finely chopped
  • 50g of shallots, finely chopped
  • 25g of ginger, finely chopped
  • 2g of red chilli, finely chopped
  • 150ml of double cream
  • 150ml of coconut milk
  • 7g of fresh parsley, finely chopped
  • 5g of cornflour, diluted with a little cold water
  • 5g of caster sugar

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A tangy mix of salt cod, lime, coconut and ginger are the stars of this fabulous stew from Marcello Tully

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