Brazilian Fish Stew
Make this lighter version of a traditional Brazilian fish stew in just 30 minutes. It features cod and king prawns in a spiced tomato and coconut sauce.
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Cooking tools:
- Microplane
- Citrus press
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Plastic wrap
- Serving bowl
- Ladle
- Plate
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
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