Bored with your typical tomato stew??? Try this tropical fish stew fragrant with garlic and peppers, the mellow taste of palm oil, enriched with coconut milk.
Serve with basmati rice and fried plantain – beautiful!
1 kg thick, firm, white fish fillets
2 garlic cloves, chopped
1 onion, sliced
1 tbsp grated ginger
1 scotch bonnet pepper chopped
1 red bell pepper, sliced
salt and pepper
1 bunch coriander, chopped
spring onions, finely sliced, to garnish
Fish stock cubes
120 ml palm oil
Juice of 1 lime
Optional: Mussels and jumbo prawns (we love seafood so we fit them in wherever we can)
In a large saucepan, sauté the garlic, onion, ginger and peppers in the oil until a sauce is formed. Taste and add salt and pepper.
Add the fish, stock cubes and coconut milk simmer gently until cooked. If using a combination of fish and prawns, add the prawns later as they cook in less time. Cook for for 15minutes.
Stir through the chopped coriander.
Place in a serving dish and squeeze over some lime juice and sprinkle the spring onions and serve.
After eating this meal we couldn’t help but agree with the playwright George Bernard Shaw: “There is no sincerer love than the love of food.”
16 raw king prawns, shells removed
Other seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet (up to 1 handful of each)
2 litres of water
4 teaspoons of pepper soup spices
2 stock cubes
1 teaspoon of hot chilli (more or less according to taste)
Salt to taste
1 lemongrass stalk (optional)
1 tablespoon of ground crayfish (optional)
1/4 cup fresh coriander, roughly chopped
2 whole ripe plantains – cut in 8 pieces
1. Pour water in a soup pot, add the pepper soup spices, stock cubes, hot chilli, crayfish and the lemon grass stalks if using. Allow to simmer on low heat till it comes to a boil.
2. Add the prawns, any other seafood you are using. Simmer over medium heat 3-4 minutes, or until shrimp turns pink and plump and mussels have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent.
3. Reduce heat to medium-low, stir well to combine and gently simmer until hot.
4. Taste-test the soup for salt and spice, add more salt to taste or more chilli as desired. If too spicy for your taste, add some chicken stock.
5. Serve in bowls and garnish with freshly chopped coriander.
“There is no sincerer love than the love of food.” — George Bernard Shaw (playwright)