Place the peppers and spring onions into your slow cooker pot.
Blend the Moqueca Sauce Mix with the coconut milk (400ml) and add into the slow cooker pot. Stir thoroughly.
Cover and cook for 3 hours on HIGH or 8 hours on MEDIUM or until the vegetables are tender and cooked through (keep covered during cooking: cooking times may vary between slow cooker models).
Add the chunks of white fish and raw king prawns, cook for a further 20 minutes, ensuring the fish and prawns are cooked through.
Remove the lid and stand for 5 minutes before serving.
Sprinkle with the chopped coriander and a squeeze of lime (optional).
Top Tip – Gordon Recommends – serving with warm, crusty bread
