And speaking of foods today I am going to share with you an icredible fish dish that I prepared for one of the Passover meals - Coconut Fish Stew with tropical notes, healthy, light and absolutely delicious!
Coconut Fish Stew
Ingredients (serves 5):
300-350 g fish fillets like cod or sea bass
1 yellow onion
1 red bell pepper
2 medium tomatoes
1 cup chopped pineapple
a few spring onions
1 head of garlic
half of a coconut
200-400 ml coconut milk
1 tablespoon potato starch (actually any other starch will be fine, I used potato starch because of Passover)
extra virgin olive oil
Take half of your garlic and finely chop the garlic cloves. Cut your fish fillets into small cubes, place in a bowl, add chopped garlic, squeeze half a lemon over them, mix well and put away to marinate until everything else is ready.
Heat a little olive oil in a heavy bottomed pan, thinly slice your onion and add it to the pan. Slice the pepper and rest of garlic and add them to the pan stirring occasionally. When the vegetables soften add roughly chopped tomatoes, pineapple and spring onions and thinly sliced coconut. Mix well, let cook for a couple of minutes and add the fish.
After that you have to cover everything with liquid. Here's the thing: it's nice to add at least a little coconut milk for sweetness and more of coconut flavour, and the quantity of coconut milk depends on how sweet and coconutty you want your stew. Simply add right for you quantity of milk and some water to cover the fish and vegetables, or simply use only coconut milk or even only water.
Generously add sweet paprika and sea salt, then a tablespoon of starch, mix well and bring to the boil, then turn the heat down and let simmer for 10-15 minutes. Garnish with a few thinly sliced spring onions and dig in, it tastes like heaven!