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Brazilian Fish Stew

Serves 6

  • 2 tbs olive oil
  • 1 red onion, cut into thin wedges
  • 1 green capsicum, cut into thin strips
  • 2 garlic cloves, finely chopped
  • 1 long green chilli, seeds removed (optional), finely chopped
  • 1 tbs tomato paste
  • 400g can chopped tomatoes
  • 1 tbs caster sugar
  • 200ml coconut milk
  • 11/2 cups (375ml) fish or chicken stock
  • 4 spring onions, cut into 5cm pieces
  • 600g (about 18) green prawns, peeled (heads and tails intact), deveined
  • 6 x 125g firm white fish fillets (such as snapper), cut into 3cm pieces
  • 2 tbs lime juice
  • 1/2 cup coriander leaves
  • Crusty bread, to serve
  1. Heat oil in a large saucepan over medium heat. Add onion, capsicum, garlic and chilli, then cook for 5 minutes, stirring, or until very soft. Add the tomato paste, and cook, stirring, for 1 minute.
  2. Add the chopped tomatoes, sugar, coconut milk, stock and spring onion, bring to a simmer, then add the seafood. Cover and simmer for 5 minutes or until the prawns and fish are cooked through and just opaque in centre.
  3. Add lime juice and season. Transfer to a serving dish, garnish with coriander and serve with crusty bread for soaking up the sauce.