Method

Marinate fish with garlic, lime juice, salt and half the coriander for 15 minutes.
About 5 min
In a clay pot or heavy pan, layer: onion rings on the base, then tomatoes, then peppers, then the fish.
About 11 min
Pour coconut milk over. Drizzle dendê oil over everything — the oil gives the stew its characteristic orange colour and flavour.
About 11 min
Cover and cook over medium heat for 15–20 minutes. Shake the pot (don't stir) to distribute the liquid and prevent sticking.
About 11 min
Add prawns. Cover and cook 5 more minutes until the prawns are pink and the fish flakes easily.
About 11 min
Scatter the remaining coriander over. Taste and adjust salt. Serve directly in the clay pot at the table with white rice and pirão (a thick fish broth and manioc flour porridge).
About 3 min

Nutrition per serving (estimate)

Contains: dairy, fish, shellfish