Simon Rimmer Brazilian fish stew with cod and King prawns on Sunday Brunch.

The ingredients are: 4 x 225g cod steaks, 200g peeled, deveined king prawns, 3 cloves sliced garlic, Juice n zest 2 lemons, 1 red onion, very thinly sliced into half moons, 2 sliced plum toms, 1 green pepper, cut into thin rings, 1 green chilli, chopped, 20g tom puree and Tin coconut milk.

Serve with plain rice and garnish with nigella seeds, and green chilli.

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