Chili Fish Stew
Ingredients
- Ingredients
- 600 grams Monkfish
- 3 one red, yellow and green Bell pepper
- 1 onion
- 2 garlic cloves
- 1 Tbsp soybean oil
- 1 Tbsp Tomato paste
- 150 grams diced Tomatoes (canned)
- 150 milliliters fish stock
- 150 milliliters Coconut milk (9% fat)
- 1 lemon
- salt
- cayenne pepper
Preparation steps
Rinse the monkfish, pat dry and cut into bite-size pieces. Rinse the peppers and cut into strips. Peel the onion, halve and cut into strips. Peel and finely chop the garlic. Sauté the monkfish in hot oil using a nonstick pan, then remove from heat.
Sauté the onion strips and garlic with the paprika for about 2 minutes while stirring. Stir in the tomato paste and add the tomatoes. Deglaze with the stock and the coconut milk, and simmer for about 10 minutes on low heat. Pluck the parsley leaves, set some aside, and cut the rest into fine strips.
Cut the lemon into slices. Add the fish back to the pot and simmer for 2-3 minutes. Sprinkle the cut parsley in, and season with the juice of 1 or 2 lemon wedges, salt and cayenne pepper. Serve in bowls and garnish with the lemon wedges and parsley leaves.
