Moqueca

4-6 servings

INGREDIENTS

White-fleshed fish, cut into chunks                          1 kg

Limes, juice only                                                       2 each

Salt                                                                            5 gr

Oil                                                                             30 ml

Onion, diced                                                              2 each

Bell peppers, diced                                                    2 each

Garlic, minced                                                           2-3 cloves

Chili peppers, minced                                                1 to 3

Tomatoes, peeled, seeded and diced                          700 gr

Coconut milk                                                              500 ml

METHOD OF PREPARATION

1.      Mise en place

2.      Toss the fish, lime juice and salt together in a large, non-reactive bowl and set aside to marinate for about 30 minutes.

3.      Meanwhile heat the oil in a medium-sized pot over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and chili peppers and sauté for another minute more.

4.      Stir in the tomatoes and simmer for about 5 more minutes to cook them down somewhat.

5.      Stir in the coconut milk and the fish with its marinade. Bring to a boil and then reduce heat to low. Simmer gently for about 5 minutes, or until the fish is cooked through.

6.      Adjust seasoning, and serve in bowls alone or over rice.

Mojo Isleño

(Puerto Rican fish with tomato-olive sauce)

4-6 servings

INGREDIENTS

Olive oil – 60 ml

Onion, chopped – 1 each

Bell pepper, chopped – 1 each

Garlic, minced -- 4-6 cloves

Tomatoes, peeled, seeded and diced – 450 gr

Red wine vinegar – 30 ml

Green olives, pitted – 60 gr

Capers, rinsed – 10 gr

Bay leaf -- 1 or 2

Salt and pepper -- to taste

Olive oil – 60 ml

Fish fillets, cut in serving size – 1 kg

Salt and pepper -- to taste

METHOD OF PREPARATION

1.      Mise en place

2.      Heat the first 60 ml of olive oil in a saucepan over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and sauté for another 1 to 2 minutes.

3.      Stir in the tomatoes, vinegar, olives, capers, bay leaf, salt and pepper. Simmer for 10 to 15 minutes until somewhat reduced.

4.      Heat the remaining olive oil in a sauté pan over medium high flame. Season the fish with salt and pepper and sauté on both sides until both sides are lightly browned.

5.      Pour the prepared sauce over the fish and simmer until the fish is cooked through, about 6 to 8 minutes.

Cod Fish with Creamy Mushroom Sauce

Cod fish with creamy mushroom sauce (served with grilled mini portebello mushrooms and tomatoes on vine)

This is a very simple and satisfying dinner. To me, it’s looks harder than it is to prepare this meal, for this really is a very easy recipe. I thought about making a creamy sauce because I had leftover cream from making my creamy spaghetti. The quantities for the broth, cream and cheese are based on my preferences and I didn’t really document it during cooking, but I think it’s still all right for me to post it because this is a really flexible recipe. Just adjust the amount of stock for the consistency, as well as the parmesan cheese & cream for the thickness to suit your preference. Start with smaller quantities so that you can always add more if you need, instead of the other way round.

Ingredients

(serves 2)

- 2 pieces of cod fillets

- olive oil

- sea salt and freshly cracked black pepper

- a small knob of butter

- 80g hon shimeiji mushrooms, bottoms trimmed

- ¼ cup broth/water

- 1 tbsp white wine (optional)

- 1 to 2 tbsp fresh cream

- 1 to 2 tbsp grated parmesan cheese

- ½ tsp dried chopped dill (more if using fresh)

Directions

1. Season the cod fish lightly with salt (rub) & black pepper.

2. Melt a knob of butter and spread it evenly on the saucepan (or use olive oil). Pan fry the fish, for a few minutes each side over medium fire till lightly browned, slightly flakey & surface slightly crisp. Set aside the fish.

3. To prepare the creamy mushroom sauce, melt butter in pan, saute the mushrooms for about 1-2 minutes. Then add some stock/water & white wine. Add fresh cream and grated parmesan cheese to get the consistency you want. Then add chopped dill and stir evenly. Pour the sauce over the cooked fish and serve immediately.

Note: For the side dish, I had tomatoes on vine and mini portebello mushrooms. I seasoned the mushrooms (stems removed) with salt and pepper, and cooked everything on the grill (for the mushrooms; both sides, for the tomatoes; just the bottom) for a few minutes.

Adding parmesan cheese to thicken the sauce (instead of just fresh cream alone) adds additional flavour to the sauce. I’m sharing my plate with Weekend Wokking (current theme: cheese) which is hosted by Health Nut this month.