Brazilian prawn and coconut moqueca
Moqueca is a Brazilian fish stew and Dean Edwards' version is perfect, packed full of flavour with prawns, salmon, fennel and garlic.
(Serves 4)
Ingredients
2 large salmon filletsJuice 1 lime2 tbsp olive oil400g large raw prawns1 large onion, diced1 green chilli, deseeded and chopped1 bulb fennel, finely diced4 cloves garlic, crushed1 green pepper, diced1 x 500ml carton tomato passata200ml coconut milk400ml vegetable stock5-6 splashes hot sauce6 spring onions, slicedLime wedges to serveFresh coriander to garnish
For the rice
1 onion, finely diced300g brown basmati rice200ml coconut milk400ml vegetable stock1 x 400g tin black beans drained
Method
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 in 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. At this point add the hot sauce to taste. 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 more hot sauce if you like a kick!
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