This fish stew, made with coconut milk and peppers, is so full of flavour that we’re certain it could win over even the fussiest-fish-eater.
- 500g mixed salmon & haddock, skinless and roughly chopped
- 1/2 tsp salt
- 1 tbsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 lime, juice only
- 1 thumb-sized piece of ginger
- 2 cloves of garlic
- 1 tbsp olive oil
- 1 onion
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 tbsp brown sugar
- 400g tinned chopped tomatoes
- 1 tbsp tomato puree
- 120ml coconut cream
- Plain rice, to serve
- Place the fish in a bowl and add in the salt, ground coriander, cumin, paprika, lime juice, ginger and garlic. Mix everything together, making sure the fish is well coated, and leave to marinade for 20 minutes.
- Grab a large frying pan and fry the onions over a medium heat for around 5 minutes until they have softened. Throw in the peppers, and fry for a further 2-3 minutes.
- Add in the fish (including the marinade), along with the brown sugar, tinned tomatoes, tomato puree and coconut cream. Heat until just bubbling, but don’t let it come to a boil, then allow to simmer for about 10 minutes until the fish is cooked through.
- Serve over rice.
Lead image: nerudol via Getty images.