portuguese fish stew

heat ½ cup of olive oil in a large casserole. add 2 large chopped onions and cook very gently for about 30 minutes, until meltingly soft and pale. this method of reducing onions and olive oil to a thick, sweet puree is known as refogado, and is the basis for many portuguese dishes.

meanwhile, cut 1kg of skinned and filleted mixed fish into large chunks, salt and set aside for 20 minutes.

to the casserole dish, stir through 1 chopped clove of garlic and add 1 large chopped green pepper and cook gently for about 10 minutes until softened. add 1 tin (400g) of chopped tomatoes or 500g for fresh tomatoes, chopped, 2 teaspoons of paprika, 1 bay leaf, a few sprigs of fresh parsley and 1-2 small hot red chillies, whole. simmer for about 10 minutes until nicely reduced.

pour in 2 cups of fish stock, ½ cup of dry white wine and simmer briskly for 10 minutes.

add the prepared fish, 300g of cleaned prawns, 250g of closed, cleaned clams or mussels, cover and cook for 10 minutes until the fish is just cooked and the clams/mussels have opened. discard any unopened clams/mussels. check seasoning. dd a generous handful of fresh coriander leaves.

serve with chunks of crusty bread for dipping, or a few boiled potatoes.

chicken and prawn curry

in a pan over medium heat, brown 1kg of cubed chicken breasts in butter, remove and set aside. add 1 finely sliced onion and fry until translucent.

add 3 teaspoons of ginger paste, 3 finely chopped cloves of garlic, 2 teaspoons of tumeric powder and 1 teaspoon of garam masala. cook until the mixture becomes fragrant.

mix 2 tablespoons of tomato paste with 1 cup of water and add to 2 pureed tomatoes. add to the pan with 1 tin (400g) of coconut cream and cook for 5 minutes.

return the chicken to the pan and cook until tender.

place 1kg of cleaned prawns on top of the chicken and allow to steam until cooked. stir through when ready to serve.

garnish with fresh mint and coriander and serve with basmati rice and naan bread.

paella

pour some olive oil into a paella pan and heat gently. brown 8 – 10 pieces of chicken on both sides and set aside.

in the same pan, gently fry 2 thinly sliced onions until softened. add 4 thinly sliced red or yellow peppers and cook until softened. stir in 3 chopped cloves of garlic and 2 cups of uncooked rice. add 1 tin (450g) of chopped tomatoes, 1½ cups of chicken stock and 250ml of dry white wine or verjuice.

bring to boil, then mix in a good pinch of paprika and saffron. add the browned chicken pieces, cover and simmer gently for about 15 minutes. add 400g of defrosted and cleaned prawns, about 20 mussels, scrubbed and de-bearded, and cover tightly with a lid.

simmer for about 10 minute or until the mussels have opened (discard any unopened mussels) and all the ingredients are cooked through and tender. check seasoning and sprinkle with torn italian parsley.

coconut prawn curry with tomato salsa

heat a glug of olive oil to a medium heat and gently fry 1 tablespoon of curry paste, 2 cloves of garlic and a 5cm piece of finely chopped ginger. add 400ml coconut milk and 2 tablespoons of peanut butter and simmer for 10 minutes.

add 400g of cleaned prawns and cook for 5 – 10 minutes. remove from heat and set aside.

stir 300g of blanched baby spinach through the prawn curry, ladle into deep bowls and top with the tomato salsa. serve immediately.

for the tomato salsa, slice 2 tomatoes into wedges, then crush them between your fingers and toss with 50g coconut shavings, ¼ cup chopped coriander, 1 crushed dried chilli, and salt and pepper to taste.

great with basmati rice or naan bread.

mussel chowder with cheese muffins

place a large saucepan over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil and gently sauté 4 baby leeks, 3 cloves of thinly sliced garlic and 2 potatoes, peeled and diced. do not allow them to colour.

add 1kg of fresh mussels and turn up the heat. stir-fry briefly before adding 1 cup of dry white wine. stir for a further minute or two and add ½ cup of cream and 2 cups of chicken stock. season to taste and leave to simmer for 10 minutes. remove from heat and with a slotted spoon, remove the mussels from the broth. discard any unopened mussels. then discard the shells from about half the mussels, returning the plump flesh to the broth. to serve, return the remaining shelled mussels to the broth and garnish with a fresh sprigs of sage. serve with cheese muffins.

cheese muffins

preheat oven to 220º celsius.

grease a muffin pan or used paper muffin cups in the pan.

place 3 cups of grated strong cheddar cheese, 2 cups of flour and 2 tablespoons of baking powder in a bowl. mix well.

mix 2 large eggs and a ¾ cup of milk, and combine with the flour mixture to form a soft, sticky dough.

spoon the mixture in the muffin pan and bake for 12-15 minutes until puffed and golden.