Name: Brazilian seafood and coconut moqueca
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Brazilian
Ingredients: 650g firm white fish fillet (such as cod, hake or halibut); 400g whole shell-on prawns (about 12); 1 lime zested to make 1 tsp, juiced to make 6 tbsp, plus extra lime zest to serve; 2 tsp sweet paprika; 2 tsp ground cumin; 1 tbsp coconut oil; 2 medium onions diced; 4 fat garlic cloves crushed; 1 large red pepper cut into strips; 1 large yellow pepper cut into strips; 2 tsp coriander seeds crushed; 1 tsp ground turmeric; 4 tbsp tomato purée; 400ml coconut milk; coriander chopped, to garnish; red chilli chopped, to garnish; white rice or crusty bread to serve

Three bowls of Brazilian stew with chillis on the side

650g firm white fish fillet (such as cod, hake or halibut)
400g whole shell-on prawns (about 12)
1 lime
zested to make 1 tsp, juiced to make 6 tbsp, plus extra lime zest to serve
2 tsp sweet paprika
2 tsp ground cumin
1 tbsp coconut oil
2 medium onions
diced
4 fat garlic cloves
crushed
1 large red pepper
cut into strips
1 large yellow pepper
cut into strips
2 tsp coriander seeds
crushed
1 tsp ground turmeric
4 tbsp tomato purée
400ml coconut milk
coriander
chopped, to garnish
red chilli
chopped, to garnish
white rice or crusty bread
to serve

Method

step 1
Cut the fish into chunky 3cm pieces and carefully use a knife or scissors to devein the prawns, keeping the shells on for flavour. In a large bowl, whisk together 1 tsp of lime zest, 4 tbsp of lime juice, 1 tsp of the paprika and 1 tsp of the cumin, along with 1 tsp of fine salt. Add the fish pieces and prawns to the bowl, mix well to ensure they are coated, cover and leave for 15 mins.
step 2
Heat the oil in a deep pan and cook the onions for 5 mins until just turning translucent. Add the garlic, peppers and coriander seeds, and cook for 5 mins more.
step 3
Add the turmeric, remaining paprika and cumin, the tomato purée and a splash of water, mixing well to coat the onions. Stir through the coconut milk and 200ml of water, and simmer over a medium heat for 8-10 mins or until you have an even sauce. Add 1 tsp of fine salt.
step 4
Lower the fish and prawns into the sauce along with any left-over marinade, ensuring they’re covered in the liquid – add a splash of water if needed to submerge the seafood fully. Cover with a lid and cook for 8-10 mins or until the prawns and fish are cooked through.
step 5
Check for seasoning, adding more salt if needed. Stir through the remaining lime juice, then scatter over some chopped coriander, chilli and more lime zest. Serve with white rice or crusty bread.