Seafood moqueca recipe
 Take your taste buds on holiday to a Brazilian beach with this simplified but flavour-packed fish stew. 2 tbsp olive oil 5 garlic cloves, thinly sliced1 onion, finely chopped2 red peppers, finely chopped1½ tsp paprika1½ tsp ground cumin½ tsp chilli flakes1 tbsp tomato puree400ml/14fl oz fish stock400ml tin coconut milk280g/10oz haddock or cod, cut into 2cm/¾in pieces6 tiger prawns, head and shells on1 lime, juice only10g/⅓oz fresh coriander, finely choppedsaltcooked rice, to serve 2 tbsp olive oil 5 garlic cloves, thinly sliced 1 onion, finely chopped 2 red peppers, finely chopped 1½ tsp paprika 1½ tsp ground cumin ½ tsp chilli flakes 1 tbsp tomato puree 400ml/14fl oz fish stock 400ml tin coconut milk 280g/10oz haddock or cod, cut into 2cm/¾in pieces 6 tiger prawns, head and shells on 1 lime, juice only 10g/⅓oz fresh coriander, finely chopped salt cooked rice, to serve Method Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers.Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften. Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half. Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes.Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes. Sprinkle with the coriander and serve on hot rice. Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers. Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers. Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften. Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften. Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half. Add the tomato puree, fish stock and coconut milk. Leave to simmer for about half an hour until it's reduced by half. Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes. Place the fish and prawns in a mixing bowl with the remaining cumin and paprika, 1 teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes. Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes. Place a frying pan on medium-high heat and add the remaining olive oil. Add the fish and prawns and sear on both sides for 2 minutes. Transfer to the pan of sauce, and cook with a lid on for 5–10 minutes. Sprinkle with the coriander and serve on hot rice. Sprinkle with the coriander and serve on hot rice. Recipe tips Leaving the prawns in their shells adds lots of depth of flavour to the stew.