Brazilian Fish Stew

01Method

1. 1

   Zest the lime and extract its juice. Season the fish pieces lightly, coat with half the lime juice and half the zest, then cover and let rest for fifteen minutes.

2. 2

   Heat the oil in a large deep pan over medium heat and sauté the onion and bell peppers for five to six minutes until softened. Season, add the garlic and spices, and cook for one more minute.

3. 3

   Pour in the canned tomatoes and tomato paste, then simmer for six to eight minutes until bubbling gently. Stir occasionally and continue cooking until the liquid reduces and the mixture thickens.

4. 4

   Add the coconut milk and stock, bring to a boil, then reduce heat. Gently place the fish and shrimp into the pan and poach for five minutes until cooked through.

5. 5

   Stir in the remaining lime juice and zest, then season to taste with salt and pepper. Garnish with the fresh parsley and serve alongside the rice. Crispy bread makes an excellent accompaniment as well.