The Rio Olympics are just around the corner, so chef Adam Liaw is getting Aussies ready for Brazil’s exotic cuisine! Here, he shares his recipe for a gorgeous Brasilian fish stew, Mocqueca.
Serves 4 – 6
¼ cup olive oil
1 large brown onion, finely chopped
6 cloves garlic, roughly chopped
2cm ginger, peeled and shredded
2 large red chillies, finely chopped
1 tbsp annatto seeds
4 large tomatoes, roughly chopped
1 red capsicum, cut into thin strips
½ tsp salt
600g ling fillets, cut into 5cm pieces
500g green prawns, peeled with tails intact
3 cups chicken stock
½ cup shredded coriander leaves, plus extra to serve
juice of ½ a lime, plus extra lime wedges to serve
cooked rice, to serve
1 Heat the olive oil in a large frying pan and fry the onion, garlic, ginger and chilli until fragrant. Stir in the annatto seeds and fry for a further minute. Add the tomato, capsicum and salt and simmer for 15 minutes.
2 Add the ling fillets and stock and bring to a simmer, then add the prawns and simmer for 3 minutes the seafood is cooked through.
3 Stir through the coriander and squeeze over the lime juice. Serve with extra coriander, lime wedges and rice.
Other countries might not have the same food preparation standards as Australia, so when travelling to exotic destinations make sure the meat is well cooked. Chat to your doctor before your trip about what precautions to take abroad.
The Carousel thanks Adam Liaw for this recipe!