Coconut Milk Fish Stew

Name: Coconut Milk Fish Stew
Yield: 4 servings
Cuisine: British
Ingredients: 600 g Fish Fillets *White Fish recommended; Salt & Pepper; 1-2 tablespoons Lemon Juice *OR Lime Juice; 1 tablespoon Oil; 1 clove Garlic *finely chopped; 2 Onions; 1-2 Red OR/AND Green Capsicums; 2-4 Tomatoes; 1 can (400 ml) Coconut Milk; Ground Chilli *optional; 1 handful Coriander leaves *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

One day when I was cooking Fish Stew, I discovered that I didn’t have enough milk. I needed to save the milk for next morning’s coffee. Then I decided to use a canned Coconut Milk instead, and the result was OK. Later I learned about a Brazilian fish & seafood stew called ‘Moqueca’, and my accidental Coconut Milk Fish Stew was very similar to ‘Moqueca’. I cooked the stew again using Coconut Milk, and I added Capsicums and Tomatoes. (But I didn’t add Coriander because my husband and son are coriander haters.) Now I have a new recipe, ‘Moqueca’ inspired ‘Coconut Milk Fish Stew’.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

600 gFish Fillets *White Fish recommended
Salt & Pepper
1-2 tablespoonsLemon Juice *OR Lime Juice
1 tablespoonOil
1 cloveGarlic *finely chopped
2Onions
1-2Red OR/AND Green Capsicums
2-4Tomatoes
1 can (400 ml)Coconut Milk
Ground Chilli *optional
1 handfulCoriander leaves *optional

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Steps

1

Cut Fish fillets into chunky pieces, place on a plate, season with Salt & Pepper quite strongly. Drizzle Lemon Juice over and set aside.
2

Cut all vegetables into small pieces.
3

Heat Oil in a deep frying pan or pot over medium high heat, cook Garlic and Onion, add Capsicum, and cook until soft. Then add Tomatoes. When the vegetables are well cooked, add Coconut Milk and bring to the boil.
4

Add Fish pieces and simmer until fish are cooked. Season with Salt and Pepper (and Ground Chilli). Add Coriander leaves only if you like it. Serve with freshly cooked Rice.