Author Notes
Tropical fish stew fragrant with garlic and peppers, the mellow taste of palm oil, enriched with coconut milk —DVees
Ingredients
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1000 grams
thick, firm, white fish fillets
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120 milliliters
palm oil
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2
garlic cloves, chopped
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1
onion, sliced
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1 tablespoon
grated ginger
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1
scotch bonnet pepper, chopped
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1
red bell pepper, sliced
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1 bunch
coriander, chopped
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salt and pepper to taste
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Juice of 1 line
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Spring onion, finely sliced, to garnish
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Fish stock cubes
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Optional: Mussels and jumbo prawns
Directions
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In a large saucepan, sauté the garlic, onion, ginger and peppers in the oil until a sauce is formed. Taste and add salt and pepper.
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Add the fish, stock cubes and coconut milk simmer gently until cooked. If using a combination of fish and prawns, add the prawns later as they cook in less time. Cook for for 15minutes.
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Stir through the chopped coriander.
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Place in a serving dish and squeeze over some lime juice and sprinkle the spring onions and serve.
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