Brazilian fish stew

Let the shrimp thaw. Let the redfish thaw and cut into 8 pieces.

Meanwhile, clean 1 lime, grate the green skin and cut the fruit into quarters. Press out 2 limes. Slice the garlic.

Mix the fish with half the garlic and the lime juice. Season with pepper and salt. Let marinate for 30 minutes.

Meanwhile, cut the onions.

Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.

Halve the peppers and remove the seed lists. Cut the flesh into strips. Cut the tomatoes into pieces.

Cut the stalks of the coriander very finely and cut the leaves coarsely.

Heat the oil in a thick-bottomed pan and fry the onion for 3 minutes on medium heat. Add the peppers and garlic and cook for 5 minutes.

Add the tomato, red pepper and cilantro stalks and bring to the boil. Cook for 5 minutes over medium heat or until the sauce thickens.

Add the coconut milk and bouillon tablet and bring to the boil while stirring. Season with pepper and salt.

Place the redfish and shrimp in the sauce and turn the heat low. Leave to simmer for 5 minutes with the lid on the pan.

Meanwhile, cook the rice according to the instructions on the package.

Add the lime zest to the fish stew and garnish with the coriander leaves. Serve with the rice and lime slices.