Name: Brazilian-style fish stew
Total time: 30 min
Yield: Serves 4 or 6 with sides
Cuisine: Brazilian
Ingredients: 400g skinless cod fillets cut into bite-sized pieces; 1 lime zested and juiced; 1 tbsp extra-virgin olive oil; 1 onion finely chopped; 1 red pepper sliced; 1 yellow pepper sliced; 2 cloves garlic crushed; 2 tsp smoked paprika; 1 tsp ground coriander; ½ tsp dried chilli flakes; 400g chopped tomatoes; 1 tbsp tomato purée; 400ml light coconut milk; 250ml vegetable stock; 300g raw king prawns; lime wedges to serve; crusty bread or cooked white rice to serve; chopped flat-leaf parsley to serve

400g skinless cod fillets
cut into bite-sized pieces
1 lime
zested and juiced
1 tbsp extra-virgin olive oil
1 onion
finely chopped
1 red pepper
sliced
1 yellow pepper
sliced
2 cloves garlic
crushed
2 tsp smoked paprika
1 tsp ground coriander
½ tsp dried chilli flakes
400g chopped tomatoes
1 tbsp tomato purée
400ml light coconut milk
250ml vegetable stock
300g raw king prawns
lime wedges
to serve
crusty bread or cooked white rice
to serve
chopped flat-leaf parsley
to serve

Method

step 1
Put the fish in a bowl with half the lime zest and juice, and season lightly. Toss together, cover and set aside to marinate for 15 minutes.
step 2
Drizzle the oil into a large, deep pan over a medium heat, then cook the onion and peppers for 5-6 minutes or until softened. Season.
step 3
Add the garlic and spices, and cook for a further minute. Tip in the chopped tomatoes and tomato purée, and simmer over a medium heat for 6-8 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick.
step 4
Pour in the coconut milk and stock. Bring to a boil, then reduce the heat, add the marinated fish and prawns, and simmer on a low heat for 5 minutes until just cooked through.
step 5
Stir in the remaining lime juice and zest, seasoning to taste. Serve on its own with the lime wedges, or with crusty bread or cooked white rice, and some parsley scattered over.