Brazilian fish stew

Method

1. Heat ¼ cup (60ml) oil in a large, deep frying pan over medium heat. Add onion and capsicum and cook for 5 minutes or until softened. Add garlic, chillies and ginger and cook for a minute more. Add tomatoes and turn heat up to medium high and cook for approx 5 minutes until thick and sauce-like.
2. Meanwhile dry toast the quinoa in a medium saucepan over medium heat for 1 minute. Add 1½ cups water and cook, uncovered, for 10 minutes. Reduce heat to low, cover and cook for another 5–10 minutes or until tender. Season to taste and fold in remaining olive oil and shallots.
3. Add stock to the tomato mixture, return to the boil, then add fish and prawns and simmer for 3 minutes or until just cooked. Season to taste. Stir through chopped coriander (reserve some for garnish) and juice of two limes. Serve with quinoa and garnish with coriander and lime wedges.