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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 Cook Perfect Mushroom Risotto

Mushroom Risotto.

Mushroom Risotto You can cook Mushroom Risotto using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mushroom Risotto

  1. You need of chicken broth.
  2. It's of table spoons butter, divided.
  3. Prepare of baby Portobello / Crimini mushrooms, thinly sliced.
  4. You need of Arborio rice (you can't use any other rice for this dish).
  5. Prepare of white wine (I use Sauvignon Blanc).
  6. You need of Salt.
  7. Prepare of Fresh ground pepper.
  8. Prepare of finely chopped chives.
  9. Prepare of freshly grated Parmesan cheese.

Mushroom Risotto step by step

  1. Warm 2 tablespoons butter in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 -5 minutes. Remove mushrooms and their liquid, and set aside.
  2. Add 2 tablespoon butter to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with butter, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 25 minutes..
  3. Remove from heat, and stir in mushrooms with their liquid, chives, and Parmesan. Season with salt and pepper to taste..
  4. PS: If the chicken stock is salt-free, add a bit of salt to the broth before you start adding it to the rice..

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