Brazilian prawn and coconut moqueca

Ingredients

2 large salmon fillets

Juice 1 lime

2 tbsp olive oil

400g large raw prawns

1 large onion, diced

1 green chilli, deseeded and chopped

1 bulb fennel, finely diced

4 cloves garlic, crushed

1 green pepper, diced

1 x 500ml carton tomato passata

200ml coconut milk

400ml vegetable stock

6 spring onions, sliced

Lime wedges to serve

Fresh coriander to garnish

For the rice

1 onion, finely diced

300g brown basmati rice

200ml coconut milk

400ml vegetable stock

1 x 400g tin black beans drained

Preparation

Place the salmon into a ceramic container then marinate the fish in the lime juice and olive oil for 20 minutes.

Meanwhile, fry the onion, chilli and fennel in some oil for 5 minutes until softened then add the peppers and garlic and cook for a further 3 minutes.

Pour in the passata, coconut milk and stock, bring up to a simmer then cook for 15 minutes.

Place the salmon and prawns into the pan, and gently cook for 5 minutes or until cooked through.

To make the rice, fry the onion in some oil for 5 mins until softened. Add the basmati, coconut milk, stock and some salt, bring to the boil, reduce the heat right down, cover with a lid then cook until all the liquid is evaporated – this will take 25-30 minutes.

Season with salt and pepper and serve up into bowls along with the rice and garnish with the spring onion and coriander. Enjoy with a wedge of lime and a little hot sauce of choice if you want to give it a kick! We had it with warm ciabatta to mop up the mouth watering juices.