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Food

Brazilian fish stew

Preparation time
25 minutes
Cooking time
25 minutes
Serves
4

Ingredients

  • 1/3 cup (80ml) extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 1 small red capsicum, sliced
  • 1 small yellow capsicum, sliced
  • 4 garlic cloves, finely chopped
  • 5 long red chillies, deseeded and chopped
  • 1 tbsp grated ginger
  • 5 ripe tomatoes, deseeded and chopped
  • 1 cup quinoa
  • 2 shallots, finely sliced, to garnish
  • 1 cup fish stock
  • 300g firm, white fish fillets, 4cm diced
  • 800g green prawns, peeled and deveined (approx. 400g prawn meat)
  • Salt and freshly ground black pepper
  • 3 limes
  • 1 bunch coriander

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.
Food
Preparation time
25 minutes
Cooking time
25 minutes
Serves
4

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