This is my Auntie Carol’s recipe for fish stew, she cooked this for me for the first time back in march see below blog I loved it so she made it again using all the vegetables from the garden……please see below for the full recipe 🙂 xxxx
(March 2015) This stew was delicious my Aunt made it for me the other night. She had told me about this recipe a while ago and I have been waiting for her to make me it!! Its filled with white chunky fish ( not 100% the name of the fish she used as it was Spanish, but I would think Cod or even Monkfish would be great) and huge King Prawns, spicy but also creamy with the coconut milk.
Our family has Indian heritage and one of the dishes I use to love as kid was called Fish Molee, this had a similar taste to this stew but had tomatoes in rather than just the coconut. I will make the Fish Molee for this page asap as it reminded me how much I love it, haven’t had it for ages.
The stew she made back in March
Recipe: (serves 4)
2 Small Onions sliced (she used red from the garden but one large white onion is fine)
4 Small Tomatoes
1/ 2 Red Pepper diced
1/2 Butternut Squash chunks
1 Sweet Potato chunks
3 Garlic Cloves grated
2″ Ginger grated
1 Red Chilli chopped (she used extra flakes later to make it more spicy this is up to you and your spice tolerance 😉 )
1 tbsp Jeera (cumin powder)
1/2 tsp Turmeric
1 tsp Paprika
3 Bay leaves
2″ Creamed Coconut Block chunk
2 tbsp Oil (she used sunflower)
2 tsp Brown Sugar
1 Fish Stock Cube
Handful Flat Leaf Parsley
500g White Fish (she used filetes de merluza, but you can use cod)
Large cooked shell on Prawns (enough for about 4 per person)
Heat the oil in a deep pan. Add in the onions and soften on a medium heat.
Then add in the red pepper, garlic, ginger and chilli and cook for 3 minutes.
Whilst this is cooking dice the tomatoes and sprinkle over the sugar, set aside. This is a trick I did a few years back when making a Chinese curry it sweetens the tomatoes.
Add the spices, bay leaves and stock cube to the onions in the pan, stir for 2 minutes then add in the tomatoes and sugar. Let this cook for a few minutes then add the coconut chunks and 100ml water. Stir well and let the coconut melt.
Add in the butternut squash and the potatoes and pour in just enough water to cover the vegetables. Let this simmer on low until they are soft and cooked.
Lovely yellow colour
Season with salt and pepper, then taste. This is where my Aunt added more chilli.
Once the vegetables are cooked add in chunks of the fish (skin on)…
Careful when stirring the dish as you do not want the fish to break up.
Once the fish is cooked add in the prawns, just to warm them through.
Once the prawns are warmed through its ready to serve. serve straight from the pan with chunky bread and a sprinkle of fresh parsley…
Very tasty, thanks Auntie Carol it was deeeeeeeeelish ❤ ❤ ❤