Brazilian lime fish stew

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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.

First published in 2015





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
Whilst boiling, whisk in the diluted cornflour, and cook for 4-5 minutes. Lastly, stir in the lime juice and parsley
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
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, 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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