Brazilian Prawn And Coconut Moqueca

• 2 salmon fillets large
• 1 lime
• 2 tablespoons olive oil
• 7/8 pound prawns large raw
• 1 onion large, diced
• 1 green chilli deseeded and chopped
• 1 bulb fennel finely diced
• 4 cloves garlic crushed
• 1 green pepper diced
• 2 1/8 cups tomato passata carton
• 7/8 cup coconut milk
• 1 11/16 cups vegetable stock
• 6 spring onions sliced
• lime wedges to serve
• fresh coriander to garnish
• 1 onion finely diced
• 1 5/8 cups brown basmati rice
• 7/8 cup coconut milk
• 1 11/16 cups vegetable stock
• 2 1/16 cups black beans drained

1. Place the salmon into a ceramic container then marinate the fish in the lime juice and olive oil for 20 minutes.
2. Meanwhile, fry the onion, chilli and fennel in some oil for 5 minutes until softened then add the peppers and garlic and cook for a further 3 minutes.
3. Pour in the passata, coconut milk and stock, bring up to a simmer then cook for 15 minutes.
4. Place the salmon and prawns into the pan, and gently cook for 5 minutes or until cooked through.
5. To make the rice, fry the onion in some oil for 5 mins until softened. Add the basmati, coconut milk, stock and some salt, bring to the boil, reduce the heat right down, cover with a lid then cook until all the liquid is evaporated - this will take 25-30 minutes.
6. Season with salt and pepper and serve up into bowls along with the rice and garnish with the spring onion and coriander. Enjoy with a wedge of lime and a little hot sauce of choice if you want to give it a kick! We had it with warm ciabatta to mop up the mouth watering juices.

salmon, lime, olive oil, prawns, onion, green chilli, garlic, green pepper, tomato passata carton, coconut milk, vegetable stock, onions, lime wedges, fresh coriander, onion, brown basmati rice, coconut milk, vegetable stock, black beans

Taken from www.yummly.com/recipe/Brazilian-Prawn-And-Coconut-Moqueca-1649778 (may not work)