New year is often a time for re-evaluation and change - 2015 is just that - I had planned a revamp of my website which is happening, but is taking a little longer than I had imagined and in the meantime I can wait no longer so am sending this out in the same tried and tested format as before ... enjoy it ...

With the new year came a big change in the Taylor camp hence my excuse for being diverted from my website changes. Four weeks ago Emily, our eldest, took the decision to turn her life "on it's head" (her words) and head off on the trip of a lifetime - she left her job and her house and packed her rucksack and this time last week we were at Heathrow Airport putting her on a plane to South America for 7 months. So exciting but as her mother I have spent the last four weeks feeling rather distracted and wanting to make the most of time with her before she went.  Now she has arrived in Brazil (picture above) I am much more relaxed (and rather envious) and normal life must resume.


With South America very much in my mind I thought this rather delicious sounding Brazilian recipe would be good to share.

Brazilian Moqueca (Fish Stew)

8 fillets of white fish (cod or hake are good), juice of 2 limes, 1 tsp red chilli flakes, 3 cloves garlic chopped, 1lb large prawns, 10 tomatoes chopped in to cubes, 1 onion chopped, 1 green pepper, 1 yellow pepper, 2 plantain, large handful of both coriander and flat leaf parsley, large slug of extra virgin olive oil

Pat fish fillets dry and put in a bowl. Stir together lime juice, chilli and half the garlic then pour over fish and toss to combine. Season and leave to marinate in the fridge for 30 minutes. Add prawns and chill for another 30 minutes. Put tomatoes in bottom of a heavy based pan. Top with onion and remaining garlic, then sprinkle with peppers. Place sliced plantain on top of vegetables. Season. Arrange fish in 1 layer on top of plantain. Sprinkle coriander and parsley over fish, then arrange prawns on top, reserving marinade. Pour oil and marinade evenly over mixture in pot. Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20/30 minutes.

All is good here at Fino HQ - stocks are being replenished, shelves being refilled - Rupert and I are heading for a brief visit to Spain next weekend to check on everything there - it would be so nice if it were warm and sunny! 

With Valentine's Day at the end of this week how about surprising someone with a delicious gift of Fino olive oil or Fino balsamic - I'm sure they'd love it (and you!) - www.finooliveoil.co.uk/shop - order by Thursday morning in order to get delivery by the weekend.

As an extra, I have always been really enthusiastic about supporting any bright young thing with an entrepreneurial spirit hence I am really proud of my nephew. Olly has just launched his own brand of olives - a healthy and delicious snack - for those of you who like olives do have a look at his website and if you feel like I do, that an entrepreneurial spirit should be encouraged, why not give them a try - you can order online and the delivery is very speedy - www.ollysolives.com - my favourite is The Bandit - well done Olly!

Susie x

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