Moqueca de peixe e camarão


This hearty one-pot fish stew is packed with fragrant herbs and spices. The fresh lime juice and fiery chilli cut through creamy coconut to create a delicately balanced sweet and sour broth. To ensure the monkfish and prawns are perfectly cooked without being overdone Marcello adds them right at the end, along with plenty of chopped coriander.

First published in 2016




Fish stew

To serve


To begin, heat the oil in a large, heavy-based saucepan and add the sliced onions and cumin seeds. Cook for 2–3 minutes, being careful not to colour the onions
Add the sliced red peppers and cook for a further 2–3 minutes, then stir in the chopped chillies, garlic, ginger and desiccated coconut and cook for a further 2 minutes
Pour in the coconut milk, cream, lime juice, lime zest, salt and sugar and bring to the boil. Once boiling, lower the heat and simmer for about 15–20 minutes
In a small bowl, slake the cornflour with 30ml of hot water then add to the stew, stirring continuously. The sauce should noticeably thicken
  • 20g of cornflour
  • 30ml of water, hot
Add the prawns and diced monkfish and simmer gently in the sauce for 2–3 minutes. Sprinkle over the coriander and serve immediately

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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