Wow. A Spanish laksa! From a website

Original pic below

1 tablespoon Olive Oil
1 large brown onion, cut into 1cm pieces
1 green capsicum, cut into 1cm pieces
1 red capsicum, cut into 1cm pieces
4cm-piece ginger, peeled, finely chopped
4 garlic cloves, crushed
2 long fresh red chillies, thinly sliced
4 tomatoes, cut into 1cm pieces
270ml can coconut milk
125ml (1/2 cup) Massel chicken style liquid stock
500g firm white fish fillets, cut into 4cm pieces
500g large green prawns, peeled, tails intact, deveined
1/4 cup chopped fresh coriander
1 lime, juiced
4 shallots, thinly sliced
Fresh coriander leaves, to serve
Steamed rice, to serve

Step 1
Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft. Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock. Bring to the boil. Reduce heat to low.
Step 2
Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot. Serve with rice