Here is the fish stew to go with yesterdays Yuca Dumplings as promised.

Per person

100 gms meaty fish – swordfish, salmon, conger eel, haddock

4 large prawns in the shells

Juice of half a lime

Half a teaspoon turmeric

Quarter of a teaspoon sumac

Quarter of a teaspoon chilli powder or half a teaspoon fresh finely chopped chilli

Quarter of a teaspoon fresh thyme finely chopped or half that amount of dried thyme

Salt and freshly ground black pepper

Olive oil for frying

Half a sweet red pepper cut into chunks

Green beans, washed and cut into slices

20 gms sweetcorn, either frozen or tinned is fine

Small jar passata – the recipe can be found in the preserves section

3 or 4 yuca dumplings

Cut the fish into biggish chunks. Put into a bowl with the prawns. You can remove the shells from the prawns at this stage if you prefer, but they do add extra flavour to the dish.

Pour over the lime juice and add all the spices; turmeric, sumac, chilli, thyme, and season with salt and pepper.

Mix well to coat the fish pieces and prawns with the marinade. Leave for an hour for the spices to permeate the fish.

When this time has passed, heat some oil in a shallow saucepan and add the peppers. Fry for 5 minutes or so.

Add the beans and fry for another 2-3 minutes.

Add the passata and stir in. Turn the heat down and let the vegetables cook for 5 minutes.

Add the fish and any juices with it. Gently stir in. Leave to cook for 5-7 minutes until just on the verge of being done.

Add the sweetcorn and the dumplings. Cook for a few minutes to heat them through turning the dumplings in the sauce to coat them.

Serve.