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