Brazil: Fish Stew - World Cup recipe

Brazilian Fish Stew

Serves 4

550g fish fillets, such as cod, haddock or halibut, cut into 5cm chunks

1 spring onion, chopped

1 small onion, chopped

1 small piece of fresh root ginger, peeled and finely chopped

4 large garlic cloves, finely chopped

5tbsp dendê oil

2tbsp extra virgin olive oil

4tbsp freshly chopped coriander

2/3 green pepper, chopped

2/3 yellow pepper, chopped

350ml fish stock

225ml coconut milk

2tbsp tomato paste

1tbsp freshly squeezed lemon juice

Sea salt and freshly ground pepper

85g canned hearts of palm, drained

2 plum tomatoes, peeled deseeded and diced

For marinade:

In a bowl mix together half the spring onion, half the onion, half the ginger and half the garlic. Add 2 tbsp of the dendê oil, all the olive oil and half of the coriander. Add fish to the marinade and rub marinade around the fish so it is well distributed. Cover bowl with cling film and leave in fridge for at least 3 hours.

1. Take fish out of fridge 30 minutes before using. Preheat oven to 180°C/Gas Mark 4.

2. Place remaining 3 tbsp of dendê oil in a large sauté pan over a medium heat. Add remaining spring onion, onion and peppers and cook for about 3 minutes until soft. Add remaining ginger and garlic and mix well. Cook for another minute or until hot. Add fish stock and bring to a full boil. Add coconut milk and tomato purée, and bring to a full boil, then reduce heat to simmer the sauce gently.

3. In the meantime, spread the fish and marinade out in a gratin dish. Pour lemon juice on top, season lightly with salt and pepper. Bake in oven until almost done, about 10-12 minutes.

4. Carefully transfer each chunk of fish to the pan with the sauce. Pour in any remaining juices from the fish and marinade. Braise fish in the sauce over a low heat, covered, until fish is tender, about 5-8 minutes.

5. Uncover, add hearts of palm and tomatoes and heat through.

6. Taste sauce, then season with salt and pepper and sprinkle with the remaining coriander. Serve over rice.