Peel and finely dice the onion and garlic,keep seperate.
Deseed and finely slice the chilli.
Cut the tops and bottoms from the peppers and either finely chop or blend in a food processor lightly.
Slice the peppers into rings, picking out the seeds and membrane.
Pick the leaves from the coriander and chop the stalk finely, keeping seperate.
Zest and juice the limes, keeping seperate.
Heat a large saucepan to a moderate temperature and add the sunflower oil.
Cook the onion and the minced pepper in the oil for 3 minutes, season with the maldon salt and stir constantly until some of the moisture has sweated out.
Add the sliced peppers and cook for another 2 minutes.
Add the garlic,chilli, lime zest and coriander stalk and cook until the onion is soft and transluscent.
Add the spices and cook for a minute.
Add the lime juice and reduce by half.
Add the Fish stock and the coconut milk and bring to the boil, then turn down to a gentle simmer.
When the vegetables are tender, add the prepared seafood and poach gently until set.
Garnish with the coriander leaves and the sliced spring onion.
Slice the bass fillets into large pieces, removing the pinbones if necessary.
Peel the larger body sections and the legs from the prawns, add to the simmering fish stock.
Devein the prawns with a bamboo skewer or make an incision along the back to remove.
«Traditionally this stew is seasoned with clam juice which is a Brazuilian product sometimes hard to come by. Try using fish sauce or even a little more fish stock to obtain a rich flavour.»