Macanese Golden Codfish Stew | Everyday Gourmet S9 EP88

codfish

🥗Healthier: pollock

💰Cheaper: canned tuna

Pollock is lower in calories and canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and vegetable oil is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine offers flavor without alcohol, and grape juice is more economical.

Soak salted dried codfish in cold water overnight to remove excess salt and rehydrate.

Heat a medium sauté pan and add a splash of vegetable oil.

Finely slice 2 shallots and add to the pan, crushing them to separate.

Add 3 cloves of finely sliced garlic and sauté on medium heat.

Add 2 mild long chilies, keeping the seeds in for spice, and stir.

Add smoked paprika and turmeric, lightly toasting the spices.

Prepare 2 large tomatoes by blanching in boiling water, then peel and cut into chunks.

Add the tomato chunks to the pan, breaking them up with a wooden spoon to create a sauce.

Add a splash of water and cook for 5-10 minutes with the lid on until the tomatoes break down.

Place the soaked codfish skin side down in the pan and cook for 5 minutes.

Add 270 ml of coconut milk and cook for a further 5 minutes until the fish flakes easily.

Add a few handfuls of pineapple chunks for sweetness and the juice of 1 lime for acidity.

Add half a teaspoon to a teaspoon of fish sauce, depending on the saltiness of the cod.

Stir until the pineapple is warmed through and the dish is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens