Seafood Stew with Coconut Milk and Tomato

• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 2 tsp Ground cumin
• 500 g Tomato, ripe
• 400 ml Coconut milk
• 500 g White fish fillet, skinless
• 300 g Prawns, raw
• 20 g Fresh coriander
• 2 pieces Lime

1. Finely chop the yellow onion and dice the red pepper. Thinly slice the garlic. Cut the tomatoes into small chunks, cut the white fish into large bite-sized pieces, and pat the prawns dry.
2. Heat the extra virgin olive oil in a large pot over medium heat. Add the onion and red pepper and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
3. Stir in the garlic and ground cumin and cook for 1 minute until fragrant. Add the tomatoes and cook for 5 minutes, stirring occasionally, until they start to break down and look saucy.
4. Pour in the coconut milk and bring to a gentle simmer. Cook for 10 minutes, stirring now and then, until the broth is slightly thickened and the flavours have come together.
5. Add the fish pieces and simmer gently for 4 minutes, keeping the heat low so the fish stays in chunks. Add the prawns and cook for 2 to 3 minutes more, until the prawns are pink and the fish is opaque and flakes easily.
6. Roughly chop the fresh coriander and stir most of it through the stew. Cut the limes into wedges and serve the stew hot, topped with the remaining coriander and lime wedges for squeezing at the table.

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