Name: Caribbean fish stew
Prep time: 25
Cook time: 25
Total time: 25
Yield: 4
Ingredients: 6 JOYN tomaten; 1/2 tsp Black pepper; 1/2 tsp Chili powder; 1/2 tsp Ground cumin; 1 1/2 tsp Salt; 150 g Tuna steak; 150 g Swordfish; 100 g Prawns; 3 tbsp Olive oil; 1 yellow onion; 1 Red pepper; 1 sprig Fresh thyme; 2 cloves Garlic; 1 Jalapeño; 400 ml Coconut milk; 1/2 bunch Fresh coriander; 1 Lime

PREPARATION
1. Cut the tuna and swordfish into 2 cm (¾ in.) cubes.
2. Remove the seeds and membranes from the pepper and then cut the pepper into 1 cm (½ in.) cubes.
3. Peel the onion and cut into cubes.
4. Peel and finely chop the garlic.
5. Cut the Looye JOYN tomatoes into quarters.
6. Cut the jalapeño pepper in half, remove the seeds and slice into wafer-thin strips.
7. Squeeze the lime.
METHOD
1. Combine black pepper, chili powder, cumin and half of the salt in a small bowl. Sprinkle the cubes of fish on both sides with the spice mixture.
2. Heat 1½ tbsp of the oil in a large frying pan over high heat and fry the fish cubes for a few minutes until browned. Remove the pan from the heat and allow to cool.
3. Heat the remaining olive oil in a second frying pan over medium heat.
4. Add the onion and pepper cubes, the garlic, jalapeño pepper and thyme leaves. Gently fry for approximately 6 minutes until softened but not brown. Add coconut milk, Looye JOYN tomatoes and the remaining salt and bring to the boil.
5. Add the cooled fish cubes and cover the pan with a lid. Leave to simmer for 3 minutes until the fish is heated through. Carefully stir in the coriander leaves and the lime juice. Serve immediately.

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