Brazilian Fish and Shrimp Coconut Moqueca (6 Servings)

Cut 1 kg fish into large pieces and combine with 5 prawns, 1 tbsp minced garlic, 3 tbsp lime juice, salt and pepper. Marinate in the fridge 30 minutes.

Slice the onion, bell pepper, tomatoes, 2 garlic cloves and one green chilli.

Warm 3 tbsp oil in a wide pot; cook onion, garlic and green chilli for 2–3 minutes over medium heat.

Add bell pepper and tomatoes, sprinkle with 1 tsp chilli flakes and 1 tbsp paprika, then lay fish and prawns on top.

Add 250 ml fish stock and about 180 ml coconut milk and bring to a gentle simmer without breaking the fish.

Cover and simmer about 15 minutes, checking that the fish reaches 63°C internally and prawns are opaque.

Adjust salt and pepper, garnish with optional cilantro and serve hot.