Recipe

Ingredients

- 250g fish (i used snapper)
- 250g raw prawns (peeled and deveined)
- 1 lime
- 1 onion, finely diced
- 1 carrot, diced
- 1 red pepper, sliced thin
- 1 can coconut milk
- 1 can tinned tomatoes
- 250ml chicken stock
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- Coriander to serve
- Olive oil
- Salt and pepper

Method

1. Start by cutting your fish into roughly 2cm cubes, season with salt, pepper, olive oil and the juice of the lime. Set aside and leave to marinate for 20 minutes.
2. In a heavy pot over a medium high heat, seal the fish to get some colour on the outside without cooking all the way through.
3. Remove the fish from the pan and set to one side.
4. Now add your onion and carrot, season and sweat this down for 5 minutes.
5. Add your spices and then the tinned tomatoes.
6. Cook this for 5 minutes then add the chicken stock and reduce this by half.
7. Now add the coconut milk and stir. Once it comes back up to a simmer, add the prawns and the fish. Cook this for a further 5 minutes or until the prawns are cooked through.
8. Serve with some coriander and optional lime zest.
9. Enjoy!