Langoustine moqueca

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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





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
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
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
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
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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