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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 Prepare Tasty Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF

Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF.

Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF You can cook Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF

  1. It's of Marinade.
  2. You need 4 tbsp of sweet chilli sauce.
  3. It's 4 tbsp of finely chopped fresh coriander / cilantro.
  4. Prepare 2 tbsp of Worcestershire sauce, see my free-from recipe link below.
  5. It's of Couscous.
  6. You need 180 grams of couscous (I use gluten-free corn couscous).
  7. It's 500 ml of hot vegetable stock.
  8. Prepare of Stir-Fry.
  9. It's 500 grams of chicken, cubed.
  10. You need 4 of spring onions / scallions, sliced.
  11. It's 250 grams of mushrooms, sliced.
  12. It's 320 grams of frozen peas.
  13. It's 100 grams of spinach.

Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF step by step

  1. Mix the marinade ingredients together and toss the cubed chicken in it. Cover and let sit in the fridge for an hour or until ready to cook.
  2. When ready to cook, take the chicken out of the fridge. Put the couscous in a bowl and pour over the hot vegetable stock.
  3. Cover with clingfilm and let sit while you get on with the stir-fry.
  4. Spray a frying pan with oil and stir-fry the spring onions and mushrooms for 3 minutes.
  5. Add the marinated chicken and stir-fry for 6 minutes or until cooked through.
  6. Add the peas and fry a further 2 minutes then stir the spinach through until it wilts down.
  7. Fluff up the couscous with a fork then serve the stir-fry over it.

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