I often use this recipe to finish up bits of veg. Leek is not a traditional South American ingredient but I had some in fridge.Hints of lime and some heat, Serve with rice or some crusty bread.
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Ingredients
- 600 g firm white fish (hake, cod or haddock) cut into 2cm chunks
- 1 lime
- 3 tbsp rapeseed oil
- 1 red onion finely diced
- 2 large carrots finely diced
- 1 leek trimmed and sliced
- 1 red pepper diced
- 4 cloves garlic finely chopped
- 2 jalapenos chilli seeds removed and sliced
- 1 tbsp tomato purée
- 2 tsp paprika
- 1 tsp ground cumin
- 250 ml fish stock
- 2 large rice tomatoes chopped
- 400 ml coconut milk
- 2 spring onions sliced
- coriander to garnish
Instructions
- Zest the lime then cut the lime into quarters ready for serving.
- Sprinkle the fish with 1/2 tsp salt and the zest from the lime, toss with your hands and set aside while you cook the broth.
- In a large sauté pan with a lid, heat the oil over a medium heat. Add onions and a good pinch of salt and sauté for 5 minutes. Add the carrot, leek, pepper garlic and chilli and cook for 5 minutes. Add the tomato purée, paprika, cumin, stock and tomatoes, Turn the heat to low, cover the pan and cook for 5 minutes or until the carrots are tender.
- Add the coconut milk, taste and add more salt if necessary. When the broth is hot pop the fish into the pan, spooning the broth over the pieces of fish to make sure they are all covered. Bring to a simmer and cook for 5 minutes.
- Remove from the heat, allow to stand for a couple more minutes if you think the fish needs longer. Sprinkle the top of the stew with spring onions and coriander. Serve with rice and quartered lime.
Nutrition
Calories: 511kcalCarbohydrates: 18gProtein: 35gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 75mgSodium: 325mgPotassium: 1080mgFiber: 4gSugar: 6gVitamin A: 7569IUVitamin C: 65mgCalcium: 107mgIron: 6mg
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