Las Iguanas Moqueca de Peixe

(serves 4)

Ingredients For the sauce:

20 king prawns 1½ tbsp palm oil 2 cloves of fresh garlic, puréed 250g white onion, diced 2 tbsp tomato purée 250ml fish stock ½ red chilli, finely diced 400g fresh tomatoes, diced 400ml coconut milk 100g creamed coconut 50ml fresh lime juice ½ tbsp salt, ¼ tbsp black pepper 30g fresh coriander, chopped For the Moqueca de Peixe: 4 tbsp of vegetable oil 200g red and green peppers, deseeded and sliced into strips 12 king prawns 2 Pieces of white fish, sliced into strips 200ml vegetable stock 800ml of Moqueca sauce

Method:

1. Peel the prawns and keep the shells for the sauce. Set the prawns aside. Heat the palm oil in a pan with the prawn shells, garlic, diced onions and tomato purée and cook until translucent, then stir in the fish stock. 2. Boil for five minutes then blend the mixture including the shells on a low setting and strain into a container. Ensure all the sauce is pushed through the strainer for a fuller flavour. Place the tomatoes and chilli in the same pan the fish stock was cooked in and sauté until tomatoes are soft. 4 Add the strained fish stock, coconut milk and creamed coconut and simmer for 10 minutes. Add lime juice, salt, pepper and chopped coriander and leave to cool. 5. When ready to serve, place the oil into a heavy based pan and once hot add the peeled prawns, fish and pepper strips. Once the prawns and fish are sealed on all sides add the vegetable stock and bring to a simmer. 6. Add the Moqueca sauce and boil until the sauce begins to thicken. 7. Serve with garlic and spring onion, rice and fried plantain.