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 a little more Brazilian flavour to this dish by garnishing with a spoonful of caipirinha gel - find the recipe here. Don't forget to soak the bacalhao in water overnight before using.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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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
10g of sunflower oil
10g of garlic, finely chopped
50g of shallots, finely chopped
25g of ginger, finely chopped
2g of red chilli, finely chopped
150ml of coconut milk
150ml of double cream
5g of caster sugar
Whilst boiling, whisk in the diluted cornflour, and cook for 4-5 minutes. Lastly, stir in the lime juice and parsley
7g of fresh parsley, finely chopped
40g of lime juice
5g of cornflour, diluted with a little cold water
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-side down for 2 minutes. Fry the other side for 2 minutes, then heat through in the oven for a further 2 minutes
2 salt cod fillets, 120g each, skin-on, soaked overnight in water
10g of sunflower oil
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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