Sunday, February 26, 2012
Fish in coconut stew
Fish in coconut stew , aprés ski.
This is a popular stew, rich with creamy coconut milk. An authentic ingredient is palm oil (dendê), which lends a distinctive flavor and color, but you can use more olive oil instead.
Heart warming after a frisky ski Sue .
4 tbsp olive oil
1 onion, thinly sliced
3 ripe tomatoes, skinned, seeded, and chopped
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 cup canned coconut milk
1 tbsp tomato paste
salt and freshly ground black pepper
1⁄4lb (800g) firm white fish, such as cod
or snapper, cut into large chunks or strips
3 tbsp palm oil (optional)
1 tbsp chopped cilantro
For the salsa
1 ripe tomato, skinned, seeded,
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp red wine vinegar
1 tbsp fresh lime juice
1 tbsp vegetable oil
1 tbsp chopped parsley
1 tsp hot pepper sauce
Heat the olive oil in a deep frying pan over medium heat. Add the onion and cook, stirring
frequently, for 5 minutes, until tender but not browned. Add the tomatoes and the peppers.
Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the
vegetables have softened and released their juices. Stir in the coconut milk and tomato paste
and return to a boil. Season with salt and pepper.
Meanwhile, make the salsa. Mix all the ingredients together and spoon into a serving bowl.
Set aside to allow the flavors to blend.
Add the fish to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until
the fish is opaque throughout. Do not overcook. Stir in the palm oil, if using.
Transfer the stew to a heated serving dish and sprinkle with the cilantro. Serve hot, with the
salsa passed on the side. Good wIth Boiled white rice.
Prepare, cool, and refrigerate the stew up through step 1 up to 1 day
ahead. When ready to serve, heat and add the fish. The salsa can be made up to 1 day ahead,
but stir in the chopped parsley at the last minute.