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A bright Brazilian-inspired seafood stew of tender hake and king prawns in a smoky paprika-coconut broth with tomatoes, sweet peppers, lime and coriander, spooned over fragrant rice.
Difficulty
easy
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Rinse the rice in a sieve until the water runs mostly clear. Finely zest both limes, then juice them; reserve half the juice for the rice and half for finishing the stew.
Timer available in cooking mode · 3 min
Slice the onion and peppers, grate the garlic, slice the chilli and chop the tomatoes. Cut the hake into even pieces, keeping it chilled until needed. Chop the coriander, reserving a small handful for serving.
Timer available in cooking mode · 12 min
Step by step
Put the rice in a saucepan with 560 ml water, the salt and half the lime zest. Bring to the boil, cover tightly and cook over the lowest heat until the water is absorbed. Remove from the heat and leave covered.
Timer available in cooking mode · 12 min
Meanwhile, heat the oil in a wide, deep frying pan or casserole over a medium heat. Stir in the smoked paprika for 20 seconds, taking care that it does not scorch.
Timer available in cooking mode · 0 min
Add the onion, red pepper, yellow pepper and a pinch of salt to the paprika oil. Cook, stirring regularly, until softened but still colourful. Add the garlic and chilli and cook for 1 minute.
Timer available in cooking mode · 8 min
Stir in the tomatoes, coconut milk and vegetable stock. Bring just to a gentle simmer, then cook uncovered until the tomatoes begin to soften and the broth is lightly thickened. Season with black pepper and a little salt if needed.
Timer available in cooking mode · 5 min
Nestle the hake pieces into the gently simmering broth in a single layer. Cover and cook for 3 minutes, then add the prawns, turning them through the sauce. Cover again and cook until the fish flakes easily and the prawns are pink, opaque and hot throughout; avoid a hard boil so the seafood stays tender.
Timer available in cooking mode · 4 min
Stir half the coriander and the remaining lime zest into the stew, then take off the heat and add the remaining lime juice to taste. Fluff the rice with a fork and stir through the reserved lime juice. Spoon the lime rice into bowls, ladle over the brothy seafood stew and scatter with the remaining coriander.
Timer available in cooking mode · 2 min
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