Brazilian Haddock Moqueca & Zesty Lime Rice

Updated at: Tue, 09 Jul 2024 07:30:09 GMT

Step 1

Instructions for 2 [for 4]

Step 2

1. Zest 1/2 [1] lime (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)

Step 3

Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half

Step 4

2. Add the lime zest, basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Step 5

Squeeze in the juice of 1/2 [1] lime and add the squeezed lime half (to intensify the lime flavour!) to the pot

Step 6

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Step 7

Once cooked, remove from the heat and keep covered until serving – this is your zesty lime rice

Step 8

3. While the rice is cooking, boil a kettle

Step 9

Trim, then slice the spring onion[s] finely

Step 10

Peel and finely chop (or grate) the garlic

Step 11

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) cut into thin strips

Step 12

4. Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a high heat

Step 13

Once hot, add the sliced red pepper and cook for 3 min or until it’s beginning softened

Step 14

Add the chopped garlic, sliced spring onion and chilli flakes (can’t handle the heat? Go easy!)

Step 15

Reduce the heat to medium and cook for 3 min

Step 16

5. Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly

Step 17

Dissolve the chopped coconut cream, Knorr vegetable stock cube[s], chipotle paste, 1 tbsp [2 tsp] sugar, and the juice of the remaining lime in 300ml [600ml] boiled water – this is your coconut stock

Step 18

Strip the coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

Step 19

6. Add the chopped coriander stalks to the pan and cook for 1 min

Step 20

Add the coconut stock cook for 2-3 min or until the sauce has slightly thickened

Step 21

7. Once the sauce has thickened, add the haddock bites and cook, covered, for 3-4 min or until the fish is cooked through – this is your Brazilian haddock moqueca

Step 22

Tip: Your fish is cooked when it turns opaque and flakes easily

Step 23

8. Once cooked, remove the squeezed lime half from the cooked rice and fluff it with a fork

Step 24

Serve the Brazilian haddock moqueca with the zesty lime rice and garnish with the coriander leaves

Step 25

Enjoy!

0 liked

0 disliked