Nutty Brazilian-Style Pollock Stew with Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Cut your green chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)

Peel (scrape the skin off with a teaspoon) and roughly chop your ginger

Peel and roughly chop your brown onion[s] and garlic

Chop your tomato[es] into wedges

Add the chopped ginger, onion and garlic to a food processor with your roasted peanuts and half the green chilli (can't handle the heat? Go easy!) and blitz until smooth – this is your nutty stew paste

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the nutty stew paste with a generous pinch of salt and cook for 3-4 min or until fragrant

Once the stew paste is fragrant, add your ground turmeric and a knob of butter, then cook for a further 1-2 min

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and vegetable stock mix in 350ml [450ml] [600ml] boiled water – this is your coconut stock

Add the coconut stock, your ground almonds and the tomato wedges to the pan and give everything a good mix up

Then add your diced pollock to the pan and bring to the boil over a high heat (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!)

Once boiling, reduce the heat to medium and cover with a lid, cook for 7-8 min, turning your diced pollock once halfway, or until cooked through – this is your nutty Brazilian-style pollock stew

Tip: Your fish is cooked when it turns opaque and flakes easily

While the fish is cooking, chop the remaining green chilli finely