Smoky Coconut Fish Stew
over potatoes with leek & courgette
In this recipe, you'll poach the pollock. You'll do this directly in the coconut sauce with vegetables, giving extra flavour to both the fish and the stew.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
½ piece
Leek
½ piece
Courgette
75 milliliters
Coconut milk
1 piece
Pollock
(Contains: Vis)
1 piece
Tomato
1 teaspoon
Smoked paprika
½ sachet(s)
Surinamese-style spices
½ piece
Garlic
Not included in your delivery
25 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Peel the potatoes and dice into 2cm chunks.
- Transfer the potatoes to a pot or saucepan and submerge with water.
- Cover with the lid and bring to a boil, then cook the potatoes for 12 - 15 minutes until done. Drain and set aside.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
- Prepare the stock (see Tip).
- Chop the leek into thin half rings and dice the tomato.
- Slice the courgette into thin crescents.
- Crush or mince the garlic.
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
- Melt the butter in a deep frying pan over medium heat and fry the leek for 5 - 7 minutes until soft.
- Turn the heat to medium-high, then stir in the courgette, garlic, smoked paprika and Surinamese-style spices.
- Fry for 5 minutes, tossing regularly.
- Add the coconut milk, tomato, stock and white wine vinegar. Mix well to combine, then reduce the heat to low and transfer the fish to the pan.
- Cover with the lid and poach for 3 minutes per side until the fish is done. Carefully remove the fish from the stew.
- Serve the potatoes on plates. Top first with the stew and then with the fish.
