Brazilian Fish Stew | olivemagazine

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