Fish of the month

Brazilian fish stew featuring red gurnard

from three to four
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Picture of Brazilian fish stew featuring red gurnard
Cooking time   0
Fish type   White round fish
Serves   4


4 Red gurnard, whole, gutted and scaled
3 Cloves garlic, minced finely with salt
4 Limes
Big handful coriander, chopped
60 ml EVOO (plus a splash more)
60 ml olive oil
3 Red onions, sliced
1 tbsp tomato puree
5 Vine ripened tomatoes, roughly chopped
2 Green peppers, sliced 1 Tin coconut milk
4 tbsp plain flour, seasoned with salt & pepper
300g King or tiger prawns (organically farmed), fresh, raw, peeled (but leave the tail on) and de-veined
Salt & pepper
Long grain rice to serve


Rinse the fish and pat them dry. Then cut off the head and tail, and use scissors to trim off the fins. Marinate them in the garlic, juice of two limes, salt, pepper and most of the coriander (saving a bit for the end). Leave for an hour at room temperature, or longer (i.e. overnight) in the fridge. Put the oil into a wide saucepan and fry two thirds of the onion slices over a medium high flame until softened and slightly caramelised - up to 10 minutes. Add half the tomatoes and half the peppers and cook for a few more minutes until softened. Stir in the tomato puree, coat everything well and then tip in half the coconut milk. Simmer gently for 10 minutes, season, then blitz it in a food processor or using a hand-held blender to a thick puree. Keep this aside (or overnight in the fridge if you like). About 30 minutes before you want to eat, heat the rest of both the oils in a wide saucepan on a high flame (and get the rice on). Put the seasoned flour on a plate and pat the fish in it on both sides. Lower them into the very hot oil and fry for 3-4 minutes on each side until golden brown. Lift them out of the pan, add a splash more oil (if it looks like it needs it) and tip in the last of the onions, peppers and tomatoes. Stir on high for about 5 minutes, then add the blitzed mixture and the rest of the coconut milk. Adjust the seasoning as it comes to a simmer, then slide the fish back into the pan, just submerging them in the liquid, and cover with a lid. After 4 minutes, scatter in the prawns (stick the lid back on) and cook for another 3 -5 minutes until the prawns are pink. Taste, and adjust the seasoning. Finish with chopped coriander, and serve with rice and pieces of lime. Takes half an hour (ideally with an hours marinade first) then around 15 mins to finish off.


See preparation for details.