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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top. ...
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How to Make Tasty Use-up Double Leftovers Soup

Use-up Double Leftovers Soup.

Use-up Double Leftovers Soup You can have Use-up Double Leftovers Soup using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Use-up Double Leftovers Soup

  1. You need of carcass leftover from a roast chicken.
  2. You need of carrot, roughly diced.
  3. You need of Cold water.
  4. Prepare of (or whatever you’ve got) sauce leftover from my pork chops with cider, etc. recipe.
  5. Prepare of chicken stock cube or tablet (I use Knorr Chicken Stock Pot).
  6. Prepare of Salt.
  7. Prepare of Ground black pepper.

Use-up Double Leftovers Soup step by step

  1. Put the leftover chicken carcass and carrot in a stockpot or large saucepan. Add cold water to cover the ingredients. Put lid on pan and bring to the boil. Reduce to a rolling simmer for 15 minutes..
  2. Remove the carcass from the pan with a slotted spoon. Allow to cool sufficiently to handle, then pick off any remaining meat off the bones. Leave the meat bits and carrot in the stock and discard the bones and any skin..
  3. Add the leftover pork chop sauce to the stock. Stir well to mix thoroughly and add the stock cube. Bring back to the boil, stirring occasionally, and simmer with a lid on for 20 minutes..
  4. Season to taste, whizz if desired (I usually don’t coz we like the chunks) to a smoother consistency and serve piping hot with your choice of bread..

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