Coconut Fish Stew

Directions

1. Lightly salt the cod fillets & prawns, and set aside.

2. Heat the ghee in the dutch oven over medium heat. Add the garlic, capsicums and chilli with a pinch of salt, and cook for 5 minutes until softened.
3. Add the cherry tomatoes, tomato puree and paprika, and fry for a few minutes.
4. Pour in the coconut milk and simmer for 5 minutes, then add the coriander, spring onions, lime juice, fish fillets and prawns. Stir to combine, then bring to a gentle simmer. Pop the lid on, keeping it slightly ajar, and simmer for a further 4 minutes or until the fish fillets are opaque and cooked through.
5. Transfer to serving plates, and serve with steamed rice.