Moqueca (Brazilian fish stew)

Method

1. Melt the butter in a large saucepan over a medium heat, then add the onion, garlic and both peppers with a pinch of salt. Cook gently, stirring, for 8 minutes until soft.

2. Meanwhile, make the spice paste. Whizz the peppercorns and coriander seeds into a coarse powder, then add the remaining ingredients and whizz again until smooth.

3. Add the spice paste to the pan and cook for 8 minutes. Pour in the fish stock and coconut milk, bring to the boil, then turn down to a simmer and cook for 5 minutes. Add the prawns and fish, then cover the pan and cook for 5 minutes.

4. Meanwhile, toast the cassava flour in a hot dry pan until lightly coloured and fragrant. Season the stew to taste with salt, then divide among bowls. Sprinkle each bowl with lime juice, chopped coriander and toasted cassava flour. Serve with rice.