Fish and prawn moqueca with pirão

Method

1. Peel the prawns, keeping the heads and shells, and devein them by slitting along the back. Cut the fish into 4–5 cm pieces and pat dry. Toss the fish and prawns with the lime juice, crushed garlic, part of the salt and the pepper, and marinate in the fridge for 20 min.

   Add in this stepFirm white fish steaks (sea bass, snapper, cod) 300 gShell-on prawns (medium or large) 200 gLime (juice) 1Garlic cloves 2Salt ½ tspBlack pepper 1 pinch

2. Heat a little of the olive oil in a small 16 cm pan on medium-high heat and fry the prawn heads and shells until they turn red and smell toasty, then add the water and bay leaves. Bring to the boil, lower to medium-low heat and simmer for 10 min, then strain. This stock is the backbone of the sauce.

   Add in this stepOlive oil 0.4 tbspWater (for the prawn stock) 350 mlBay leaves 1

   medium-high heat→medium-low heat

3. Slice the onion, tomatoes and peppers into 0.5 cm rounds. In a wide 24 cm pot, heat the rest of the olive oil with half the dendê, add half the onion and cook on medium heat for 2 min until translucent. This gives the sauce extra sweetness and depth.

   Add in this stepOlive oil 1⅛ tbspDendê oil (red palm oil) 1 tbspOnion ½

   medium heat

4. Lay the fish over the softened onion in a single layer with its marinade (keep the prawns aside), cover with the remaining onion, tomato and pepper, and scatter over the chilli and half the coriander and spring onions. Pour in half the prawn stock, cover and cook on medium heat for 8 min. Don't stir; just swirl the pot.

   Add in this stepOnion ½Ripe tomatoes 2Red and yellow bell peppers 1Small fresh chilli (malagueta or bird's eye) 1Fresh coriander (cilantro) 6 gSpring onions 1

   medium heat

5. Pour the coconut milk in around the edge, drizzle over the rest of the dendê and lay the prawns on top. Cook uncovered on medium-low heat for 6 min, until the prawns are pink and curled into a loose C and the fish flakes. A tight O shape means the prawns are overcooked.

   Add in this stepCoconut milk 200 mlDendê oil (red palm oil) 1 tbsp

   medium-low heat

6. Make the pirão: put the remaining prawn stock and one ladle of moqueca broth per serving into a 16 cm pan and warm on medium-low heat. Sprinkle in the cassava flour little by little, whisking constantly, and cook for 4 min until thick, glossy and no longer tasting raw. If it gets too stiff, whisk in a little more broth.

   Add in this stepFine cassava flour (farinha de mandioca) 45 g

   medium-low heat

7. Taste the moqueca sauce and season with the remaining salt, turn off the heat and scatter over the rest of the coriander and spring onions. Serve in the pot with white rice and the pirão.

   Add in this stepSalt ¼ tspFresh coriander (cilantro) 6 gSpring onions 1