Smoky Coconut Fish Stew
over potatoes with leek & courgette- Vis
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.
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.
