Moqueca de Peixe

Serves 6

500g white fish fillets
Juice of 1 lime
2 tbsp olive oil
1 tbsp My Secret Kitchen Oak Smoked Rapeseed Oil
2 medium onions, sliced
1 red pepper, diced
1 green pepper, diced
2 cans chopped tomatoes
1 tsp My Secret Kitchen Wild Garlic Secret Spices
220g canned hearts of palm, sliced
250g cooked peeled prawns
½ jar My Secret Kitchen Moqueca Curry Paste

Add the fish fillets, lime juice and Wild Garlic Secret Spice to a bowl, and refrigerate until needed.

In a large casserole, sauté the onion with the olive oil and Smoked Rapeseed Oil until softened. Add the peppers and continue to sauté.

Mix the Moqueca Curry Paste with the tomatoes, before adding to the pan. Add the sliced hearts of palm before laying the fish and prawns on top. Cover with a tight-fitting lid and cook gently for 30-40 minutes. Sprinkle with fresh parsley and coriander, and serve with steamed rice and black turtle beans.