Who else thinks of sunshine and samba when they think of Brazil? This week is a chance to really find out about Brazil - and as always we want to know about the food. Cue Brazilian moqueca - but the HelloFresh kind! We’ve added fennel because it works so well!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Cut the onion in half through the root and peel. Chop half the onion into 1cm pieces and the remaining half into ¼cm pieces. Remove the tops (tubey bits) of the fennel bulb and leave to the side for later. Cut the remaining fennel in half through the root, then remove the tough root. Cut each half in half again, then slice into 1cm wide slices. Peel and grate the garlic (or use a garlic press), finely chop the stalks of the coriander (leave the leaves for later).
Bring a pot of water (the amount is specified in the ingredient table above) to the boil with the star anise and a good pinch of salt. Once boiling, add the rice, turn the heat down, put a lid on for 10 mins, then remove from the heat and leave to rest for 10 mins with the lid on, or until the rest of the meal is ready. Tip: If the rice is ready before everything else, it doesn’t matter, it will wait!
Time for the moqueca sauce! Put your bigger pieces of onion in a pan with a drizzle of oil and cook on medium heat for 5 mins, before adding your chopped fennel to the pan. Stir everything together and cook for another 7-10 mins. Season with a good pinch of salt and a grind of black pepper.
Once the 7-10 mins are up and your vegetables are soft, add the tomato purée, garlic, chopped coriander stalks and half the smoked paprika (use less if you don’t like spice). Cook for another minute then add the vegetable stock pot and specified water to the pan. Bring to a gentle boil, stirring to dissolve the stock pot. Once simmering, turn the heat down slightly and simmer the mixture for 10-15 mins.
Mix the rest of the smoked paprika with a drizzle of oil in a bowl then put the cod in the bowl too. Season each fillet with a pinch of salt and a grind of black pepper and then mix until it’s nicely coated in the paprika marinade.
Now it’s time for your salsa! Put a drizzle of olive oil in a bowl. Grate in the zest of the lime and squeeze in half the lime juice (use less lime if you’re not a huge citrus fan!). Mix together with a fork. Roughly chop the coriander leaves and chop the fennel tops (the ones put aside in step 1), as finely as you can. Put them both in the bowl with the lime dressing. Put your small pieces of onion in the bowl as well and then mix everything together.
Put a frying pan on medium-high heat. Once hot, place your cod in the pan skin-side down and cook for 3-4 mins before turning over and cooking for 3 mins on the other side (you don’t need extra oil in the pan). Tip: To get crispy skin on the fish, don’t move it around while it’s cooking!
Add your remaining lime juice to your moqueca sauce and stir together (use less lime if you’re not a huge citrus fan!). Serve your rice in bowls with your moqueca sauce. Place your cod on top and then spoon over a generous portion of salsa! Enjoy!