Coconut Fish Stew

by Crumble Cookware

Also known as the popular Brazilian dish - Moqueca, this flavourful dish is incredibly easy to put together as it includes most ingredients already in your pantry and makes for a light and healthy weeknight option.

Coconut Fish Stew

Crumble Cookware

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Author:

Crumble Cookware

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

800g Cod fillets (or use another firm white fish like Ling or Trout)
400g peeled prawns (I’ve used frozen prawns for convenience; but fresh will always taste better!)
1 tbsp ghee
4 garlic cloves- minced
2 capsicums (I’ve used red + yellow- chop into 1cm pieces)
1 red chilli- finely chopped
250g cherry tomatoes- halved
200ml tomato puree
2 tsp smoked paprika
400g coconut milk
1 tbsp coriander- roughly chopped
2 tbsp spring onions- finely sliced
1 tbsp lime juice

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Directions

Lightly salt the cod fillets & prawns, and set aside.
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.
Add the cherry tomatoes, tomato puree and paprika, and fry for a few minutes.
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.
Transfer to serving plates, and serve with steamed rice.

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