Brazilian fish stew in coconut milk

Serves 6

Ingredients:

60 ml/4 tbsp vegetable oil

1 red and 1 green bell pepper, cut into rings

1 large onion, cut into rings

1 red chilli pepper (optional), seeded and cut into rings

2 gloves garlic, chopped

2 large tomatoes, chopped

15 ml/1 tbsp tomato puree (paste)

6 spring onions (scallions), finely sliced

1 kg/2.25 lbs firm white fish fillets such as red snapper or monk fish cut into slices

12 large raw shrimps, shelled and deveined

8-12 mussels (optional)

400 ml/14 fl oz/one and two-thirds cups coconut milk

30 ml/2 tbsp palm oil (optional, olive oil can be used as a healthier option)

Salt and ground pepper

Coriander (cilantro) springs, to garnish

Directions:

1.              Heat the oil in a deep frying pan or shallow pan and fry the red and green peppers and onion for 3-4 minutes. Add the red chilli (if using) and garlic, and fry for another minute.

2.              Add the tomatoes, tomato puree and spring onions to the pan and mussels. Season with salt and black pepper. Lower the heat, cover the pan, and gently cook, stirring frequently, for 5 minutes. Make sure all the mussel shells have opened. Discard any that have not opened.

3.              Add the fish fillets to the mixture. Cook for 2 minutes, then add the prawns, and cook for further 2 minutes, stirring occasionally.

4.              Finally, add the coconut milk and palm oil to the pan, turn up the heat a little and let it bubble for one minute. Remove from the heat, garnish with coriander sprigs, and serve with white rice (optional) or grilled bread (optional).