4 - 5 habanera pepper, left whole or cut in half, remove seeds for less heat
500g raw peeled prawns
Salt and black pepper to taste
Heat oil in a skillet and add celery and onion, sauté until tender. Add the garlic, thyme and bay. Pour in the fish stock, tomato puree and peppers - bring to the boil and lower to a simmer. Add fish and cook for twenty minutes before adding the prawns and the seasoning. Cook another 2 minutes, serve immediately in bowls with crusty garlic bread.
Wairere Nursery 826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email: Open 7 days 8:30am-5pm