Zanzibar fish stew
By: Mike Robinson From: Safari Chef with Mike Robinson
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Zanzibar fish stew
- Prep time:
- 25 mins
- Cook time:
- 15 mins
- Serves:
- 6
Mike Robinson's recipe for lightly cooked fish in a dreamy, creamy coconut broth makes a stunning supper with plain boiled rice
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Ingredients
- 1 kg mixed firm-flesh fish, such as monkfish or salmon
- 4 tbsp Olive oil
- 200g Celery
- 200g leeks, finely chopped
- 2 Onions, finely chopped
- 1 clove Garlic, finely chopped
- 1 tsp Chilli powder
- 1kg Tomatoes, skinned, deseeded and coarsely chopped
- 1 green chilli, chopped
- 400ml coconut milk
- 500ml fish stock
- juice of 2 limes
- black pepper
- small bunch of Coriander, to garnish
Method
1. Cut the fish into 4 cm cubes.2. Heat the oil in a large saucepan and add the celery, leeks, onions and fish and fry for 3-4 minutes.
3. Stir in the garlic and chilli powder.
4. Add the tomatoes, chopped chilli, coconut milk, stock and coriander. Simmer for 10 minutes. Just before serving add the limejuice and season with salt and freshly ground black pepper. Serve immediately, garnished with extra coriander. Rice makes an ideal accompaniment.
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