Coconut, palm oil and fish stew

Directions

1. Take a large clay pot (the base of a tagine is ideal) or a heavy flame-proof casserole and place over low heat. Add the herbs, chillies, garlic and tomatoes. Stir to combine and cook gently.

2. As soon as the herbs become aromatic add the olive oil. Squeeze the lemon juice over the fish fillets then season with salt before laying in a single layer over the herbs. Add the coconut milk and dendê oil to the pot.

3. Bring to a simmer, add a lid and continue cooking gently for about 20 minutes, or until the fish flakes easily from the bone. Serve directly in the coking pot, accompanied with plain white rice. 

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