Fish and Prawn Samba Spiced Moqueca

Main courseServes 4

Think stews are just for winter?  This Seafood and Fish Moqueca recipe from the team at Gordon Rhodes is inspired by the vibrant flavours of Brazil and is light and fresh enough to enjoy throughout the summer months. For more recipe inspiration and to buy their range of gourmet sauce mixes online, visit www.gordonrhodes.co.uk

Ingredients

1 x Packet Samba Spiced Chicken Moqueca Gourmet Sauce Mix

400g White fish cut into chunks

200g Raw peeled king prawns

400ml Coconut milk

2 Red peppers, chopped

1 Bunch of spring onions, chopped

Chopped fresh coriander (to taste)

Half a Lime

Method

  1. Place the peppers and spring onions into your slow cooker pot.
  2. Blend the Moqueca Sauce Mix with the coconut milk (400ml) and add into the slow cooker pot. Stir thoroughly.
  3. Cover and cook for 3 hours on high, 8 hours on medium or until the vegetables are tender and cooked through.
  4. Add the chunks of white fish and raw king prawns, cook for a further 20 minutes, ensuring the fish and prawns are cooked.
  5. Remove the lid and stand for 5 minutes before serving.
  6. Sprinkle with the chopped coriander and a squeeze of lime.
  7. Serve with warm, crusty bread. Enjoy!