8 fillets of white fish (cod or hake are good), juice of 2 limes, 1 tsp red chilli flakes, 3 cloves garlic chopped, 1lb large prawns, 10 tomatoes chopped in to cubes, 1 onion chopped, 1 green pepper, 1 yellow pepper, 2 plantain, large handful of both coriander and flat leaf parsley, large slug of extra virgin olive oil
Pat fish fillets dry and put in a bowl. Stir together lime juice, chilli and half the garlic then pour over fish and toss to combine. Season and leave to marinate in the fridge for 30 minutes. Add prawns and chill for another 30 minutes. Put tomatoes in bottom of a heavy based pan. Top with onion and remaining garlic, then sprinkle with peppers. Place sliced plantain on top of vegetables. Season. Arrange fish in 1 layer on top of plantain. Sprinkle coriander and parsley over fish, then arrange prawns on top, reserving marinade. Pour oil and marinade evenly over mixture in pot. Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20/30 minutes.