Fish Stew with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g sweet potato (s)
- 500 ml coconut milk
- 2 small onion (s), red
- N / A chilli pepper (s), amount to taste
- 1 teaspoon turmeric powder
- 2 bay leaves
- 1 teaspoon vegetable stock, instant
- 1 tablespoon lemon juice
- 350 g fish fillet (s), e.., saithe or cod
- 1 ½ tablespoon fish sauce from the Asian store
- Salt and pepper, freshly ground
- some parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Peel the sweet potatoes and cut into 1 cm cubes. Cut the onions into strips.
- Put the coconut milk in a saucepan, add the chilli, bay leaves, lemon juice, turmeric, stock powder and onion strips and bring to the boil. Add the sweet potato cubes and cook everything for about 10 - 12 minutes, until the sweet potatoes are just tender.
- Divide the fish fillet into approx. 2 cm pieces and add to the sweet potatoes. Let simmer again for about 5 minutes.
- Stir in the Asian fish sauce and season the stew with salt and freshly ground pepper.
- Arrange on plates and sprinkle with fresh parsley.
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