Author Notes
Tropical fish stew fragrant with garlic and peppers, the mellow taste of palm oil, enriched with coconut milk —DVees
Continue After Advertisement
Ingredients
-
1000 grams
thick, firm, white fish fillets
-
120 milliliters
palm oil
-
2
garlic cloves, chopped
-
1
onion, sliced
-
1 tablespoon
grated ginger
-
1
scotch bonnet pepper, chopped
-
1
red bell pepper, sliced
-
1 bunch
coriander, chopped
-
salt and pepper to taste
-
Juice of 1 line
-
Spring onion, finely sliced, to garnish
-
Fish stock cubes
-
Optional: Mussels and jumbo prawns
Directions
-
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.
-
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.
-
Stir through the chopped coriander.
-
Place in a serving dish and squeeze over some lime juice and sprinkle the spring onions and serve.
See what other Food52ers are saying.