Coconut milk and zingy lime are at the heart of this Brazilian seafood stew.
Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
1tbspOlive Oil
1large brown onion, cut into 1cm pieces
1green capsicum, cut into 1cm pieces
1 red capsicum, cut into 1cm pieces
4cm-piece ginger, peeled, finely chopped
4garlic cloves, crushed
2long fresh red chillies, thinly sliced
4tomatoes, cut into 1cm pieces
270mlcan coconut milk
125mlMassel chicken style liquid stock
500gfirm white fish fillets, cut into 4cm pieces
500glarge green prawns, peeled, tails intact, deveined
¼cup chopped fresh coriander
1lime, juiced
4shallots, thinly sliced
Fresh coriander leaves, to serve
Steamed rice, to serve
1
Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft. Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock. Bring to the boil. Reduce heat to low.
2
Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot. Serve with rice.
With thanks to taste.com.au
Ingredients
1tbspOlive Oil
1large brown onion, cut into 1cm pieces
1green capsicum, cut into 1cm pieces
1 red capsicum, cut into 1cm pieces
4cm-piece ginger, peeled, finely chopped
4garlic cloves, crushed
2long fresh red chillies, thinly sliced
4tomatoes, cut into 1cm pieces
270mlcan coconut milk
125mlMassel chicken style liquid stock
500gfirm white fish fillets, cut into 4cm pieces
500glarge green prawns, peeled, tails intact, deveined
¼cup chopped fresh coriander
1lime, juiced
4shallots, thinly sliced
Fresh coriander leaves, to serve
Steamed rice, to serve
Directions
1
Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft. Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock. Bring to the boil. Reduce heat to low.
2
Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot. Serve with rice.
