Langoustine moqueca

This moqueca recipe - a traditional seafood or fish stew - evokes strong memories for Marcello Tully, who recalls: "My memories of Moqueca take me back to a trip my wife and I made to Maragogi, situated on the coral coast, half way between Maceio and Recife, in the North East of Brazil. We hired a 'jangada’ – a sailing raft – and went snorkelling around the coral reefs. A truly inspiring experience which made us both hungry and of course, in need of an ice cold ‘Cerveja’ – beer. Nothing quite beats the fact that whilst eating this dish, you are surrounded by towering coconut palm trees and a gentle breeze from the sea."

First published in 2015

Ingredients

Metric

Imperial

Method

1
Bring a large pan of water to the boil and add the langoustines. Boil steadily for 2-3 minutes, then set under cold running water to cool down. Peel and devein the langoustines, then set aside until ready to use
2
Add the dende oil to a heavy-bottomed pan and sweat the onions for 3-4 minutes until tender but not coloured. Add the garlic and continue to sweat for another minute
3
Stir in the tomato paste and mix thoroughly to coat. Cook out for another minute, then add the coconut milk, desiccated coconut, lemon juice and vinegar
4
Bring to the boil, add the langoustine then mix in a little cornflour solution to thicken. Keep cooking for 1-2 minutes further, then season with salt and pepper
5
Divide between plates and scatter over some chopped parsley to garnish. 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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