Brazilian seafood and coconut moqueca

Method

• step 1

  Cut the fish into chunky 3cm pieces and carefully use a knife or scissors to devein the prawns, keeping the shells on for flavour. In a large bowl, whisk together 1 tsp of lime zest, 4 tbsp of lime juice, 1 tsp of the paprika and 1 tsp of the cumin, along with 1 tsp of fine salt. Add the fish pieces and prawns to the bowl, mix well to ensure they are coated, cover and leave for 15 mins.

• step 2

  Heat the oil in a deep pan and cook the onions for 5 mins until just turning translucent. Add the garlic, peppers and coriander seeds, and cook for 5 mins more.

• step 3

  Add the turmeric, remaining paprika and cumin, the tomato purée and a splash of water, mixing well to coat the onions. Stir through the coconut milk and 200ml of water, and simmer over a medium heat for 8-10 mins or until you have an even sauce. Add 1 tsp of fine salt.

• step 4

  Lower the fish and prawns into the sauce along with any left-over marinade, ensuring they’re covered in the liquid – add a splash of water if needed to submerge the seafood fully. Cover with a lid and cook for 8-10 mins or until the prawns and fish are cooked through.

• step 5

  Check for seasoning, adding more salt if needed. Stir through the remaining lime juice, then scatter over some chopped coriander, chilli and more lime zest. Serve with white rice or crusty bread.