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BM Foods

Ladismith Cheese

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Brazilian Fish Stew

Warm up with this delectable duo of hake and prawn in coconut and tomato sauce.

Serves

6-8

Prep

25+

Cook

30-50

Ingredients

  • 500 g Sea Harvest Chunky Hake Fillets
  • 600 g deveined shelled prawns
  • Salt and freshly ground black pepper
  • 2 T olive oil
  • 1 onion sliced into rings
  • 2 cloves crushed garlic
  • 3 T tomato sauce
  • 2 medium tomatoes seeded and chopped
  • 1 red pepper chopped
  • 1 x 400ml canned coconut milk
  • Small handful chopped coriander
  • ½ cup chopped toasted cashew nuts

Preparation & Cooking

  1. Season the hake and prawns with salt and pepper.
  2. Heat the oil in a saucepan, add the onion and garlic and cook till translucent, add the tomato sauce and cook for 1 minute, add the tomato and peppers and cook for 8 minutes or until chunky.
  3. Stir in the coconut milk and half of the coriander.
  4. Place the hake and prawns in a larger saucepan and pour over the coconut milk mixture. Cook gently until the prawns change colour and the hake is just cooked.
  5. Stir in the cashew nuts, garnish with the remaining coriander and serve with rice and a freshly chopped chilli sauce if you like it hot!

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