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Ingredients
for
4
Fish Stew with Curry
20 min., ready in 45 min.
Time:
Ingredientsfor
- Ingredients
- 500 grams Haddock fillet
- 2 sticks Celery
- 2 carrots
- 4 scallions
- 1 Fennel bulb
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp freshly grated ginger
- 1 Tbsp Curry paste (yellow)
- 600 milliliters fish stock
- 200 milliliters Coconut milk
- light soy sauce
- cayenne pepper
- Watercress (for garnish)
Preparation
1.
Rinse the fish, pat dry and break into bite-sized pieces. Rinse, trim and slice the celery. Peel the carrots and cut into slices. Rinse scallions, trim and cut into rings. Rinse fennel, trim, cut in half, remove the core and chop the bulb.
2.
Peel the garlic, chop finely and sauté the fennel, celery and carrots in hot oil for 1-2 minutes. Stir in the ginger and curry paste, sauté and pour in the fish stock and the coconut milk. Simmer gently for about 10 minutes. Add the fish and simmer gently for 10 minutes. Season with soy sauce and cayenne pepper to taste and serve garnished with watercress.