SEAFOOD STOW

Preparation Method :

• Put the fish and prawns in a shallow non-metallic dish. Drizzle the lime juice over the top, season, then turn the seafood in the juice.
• Cover and marinate in the fridge for 30 minutes.
• Meanwhile, heat the oil in a large saucepan and add the onion.
• Cook for about 10 minutes, or until softened, then add the garlic, capsicum and chilli and cook for a further 3 minutes, stirring now and then.
• Score a cross in the base of each tomato. Soak in boiling water for 30 seconds, then plunge into cold water.
• Drain and peel the skin away from the cross. Chop the tomatoes, discarding the cores.
• Add the tomatoes to the pan and cook for 5 minutes, or until the mixture thickens.
• Allow to cool a little, then tip the mixture into a food processor or blender and blend until smooth. Return the sauce to the pan.
• Pour in the coconut milk and bring to a gentle simmer.
• Lift the fish and prawns out of the marinating dish and add to the pan, leaving behind any remaining marinade.
• Cook for 4 minutes, or until cooked. Season and sprinkle with coriander and lime zest.