Brazilian seafood stew

Name: Brazilian seafood stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 40.00 ml 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; 20.00 ml tomato paste; 400g can chopped tomatoes; 20.00 ml caster sugar; 200ml coconut milk; 375ml fish; 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; 40.00 ml lime juice; 125.00 ml coriander leaves; Crusty bread, to serve

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Seafood goes hearty with coconut milk and tomatoes in this super tasty Brazilian stew.

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
1 1/2 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

Method

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.