Brazilian haddock moqueca & lime rice
Ingredients:
- 1 x red pepper
- 1 x yellow pepper
- 3 x garlic cloves
- 2 x limes
- 3 x spring onions
- Half full of cherry tomatoes
- 1 x red chilli pepper
- 2 tsp dried chilli flakes or more if you fancy
- 200g of haddock fillets chopped into chunks
- A handful of coriander leaves
- 170g basmati rice
- 1 veg stock cube
- 50g solid coconut cream (you’ll find this in the world food isle)
- 20g chipotle paste
- 1tbsp sugar
Instructions:
- Zest half of your lime (don’t do this too hard as you don’t want the white of the lime as it’s very bitter!) then cut the lime into half.
- Add the zest, rice and 350ml cold water to a pot and bring to a boil on high heat for around 10 mins.
- Squeeze one half of the lime juice into the rice and then add the lime to the pot to add lots of flavours!
- Whilst the rice is cooking boil a kettle and heat a pan with a drizzle of oil.
- Slice the spring onions finely, chop or grate the garlic, half the tomatoes and cut the peppers into thin strips.
- Add your veg to the pan (leave some spring onions for the end) and cook on medium heat for around five mins.
- Chop your coconut cream and dissolve it In a jug with 300ml boiling water, the veg stock cube, chipotle paste, sugar and the remaining juice of the halved lime.
- Chop up your coriander leaving some leaves whole and add half to the pan.
- Add your coconut stock and cook for 3 mins or until the sauce has thickened.
- Add in your chilli flakes and some chopped fresh chilli.
- Once thickened add the haddock and cook for around 5 mins.
- Serve your rice (remove the half lime) along with the haddock.
- Chop the other lime into 2 and garnish with the remaining coriander, spring onions, and chilli.
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