Salt Cod and Prawn Moqueca, Fried Cassava, Toasted Manioc Flour

Introduction

Brazilian culture is very present at home with the people I live with. I had never tried traditional Brazilian food before, so I made a moqueca and paired it with a very Portuguese ingredient: salt cod. I found its simplicity matches the explosion of flavour that makes you long for the next forkful. It’s now among my favourite dishes.

Instructions

For the vegetable stock:

1. Discard the outer onion layers. Roughly chop the onion, carrot, celery, leek and garlic.

2. Cover with water in a pot and simmer 50 minutes.

3. Strain; discard the vegetables.

For the tomato sauce:

1. While the stock simmers, score an X in the base of each tomato and remove the core with a knife tip.

2. Blanch in boiling stock 20 seconds, then ice water.

3. Peel, quarter, deseed and dice the flesh; discard skin and seeds.

4. Finely chop shallot and garlic. Halve the chilli and remove seeds.

5. Heat olive oil, add shallot and sweat. When translucent, add garlic and chilli; cook a couple of minutes with sweet paprika.

6. Add tomatoes and let them reduce.

7. Over high heat, add white wine; cook until the alcohol evaporates. Scatter thyme.

8. Add 1 ladle stock, honey, balsamic, Worcestershire and soy. Simmer gently.

9. Adjust salt, pepper and lemon.

10. Turn off and cool slightly.

For the moqueca:

1. Cut the cod into fillets and remove bones with tweezers—run a finger along the flesh from the tail end to feel them.

2. Salt cure: cover a wide plate with coarse salt, lay the fillets on top and cover completely with more salt. Wait 20 minutes.

3. Brush or wipe off the salt.

4. Heat palm oil in a pot.

5. Chop shallots and garlic; peel peppers and cut in batons.

6. Sweat shallots, then add garlic.

7. After a couple of minutes add peppers and sauté.

8. Add salt, grated ginger, coriander and cayenne. Stir.

9. Sear the cod briefly on both sides; set aside.

10. Pour in coconut milk, 1 ladle stock, peppers, and 1 peeled, deseeded tomato in batons; simmer.

11. Return the cod, cover and cook 8 minutes until it flakes.

12. Adjust pepper, salt and lemon. Discard coriander sprigs.

13. Carefully lift cod and most vegetables to a plate.

14. Blend the remaining pot contents.

15. Return the sauce to the pot and reheat.

16. Meanwhile, marinate prawns with salt and lemon.

17. When the sauce boils, add prawns; cook 2 minutes, turn off the heat and let them finish in residual heat.

For the fried cassava:

1. Peel cassava, halve lengthwise and cut into generous chunks.

2. Cover with cold water, bring to the boil and cook 12 minutes until tender.

3. Drain well and remove the fibrous core.

4. Heat deep-fry oil in batches until golden and crisp. Drain on kitchen paper, sprinkle fleur de sel.

For the toasted manioc (fubá):

1. Heat palm oil in a pan.

2. Add finely chopped shallot, stirring over medium heat.

3. When lightly caramelised, add manioc flour. Stir constantly until it absorbs the oil and crisps. Season with a pinch of salt. Reserve.

To serve:

1. On a wide plate, spread vegetables, top with cod, cover the fish with toasted manioc and garnish with micro herbs.

2. On either side of the cod, place 2 cassava pieces, notch each with a prawn. Ladle sauce onto the plate.

3. Serve with white rice if you like, or use rice instead of fried cassava.