Maggie Beer's Lemon Tart
For freshness at the end of a meal, this tart, inspired by Sydney chef Tony Bilson’s recipe, never f...
2 tbs olive oil
2 tbs dende oil
2 cups finely chopped onion
3 cloves of garlic, minced
1/2 yellow and 1/2 red capsicum, seeded, de-stemmed, chopped or sliced
2 cups chopped tomato (about 2 large)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup clam juice
1 cup fish stock
1 cup light coconut milk
1/4 tsp ground red pepper or paprika
3 serrano chillies, stemmed, seeded, and minced
3/4 cup minced green onions
1/2 kg firm white fish such as sea bass, halibut fillet or sword fish, rinsed in clod water with bones removed. Cut into large portions.
1/2 kg prawns, peeled and deveined
1/4 cup fresh lime juice
1/2 cup fresh cilantro, chopped with some set aside for garnish
Place fish pieces and prawns in a bowl and toss with minced garlic, salt, pepper and lime juice. Keep chilled while preparing the rest of the soup.
In a large pot sweat the onions with olive oil on a medium heat until tender. Add capsicum, chilli and ground red pepper. Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes, green onions and garlic. Bring to a simmer for 5 minutes, uncovered.
Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. Cook for a few minutes longer, until the bell pepper begins to soften.
Add 1/4 cup cilantro, clam juice, and fish stock. Bring to a boil; reduce heat, and simmer 10 minutes.
Add the fish and prawns, cover, and cook for another 5 to 7 minutes, stirring occasionally. Add the lime juice, dende oil and coconut milk and simmer for 5 minutes more.
Serve immediately garnished with chopped cilantro.
A traditional Brazilian fish stew popular in northeast Brazil. Brazilians have been making Muqueca for at least 300 years. Muqueca is also spelled moqueca.