Light and Spicy Fish Stew: Flavours of Coconut, Lime and Tomato
This recipe is based off "Het fiskgryta" or Spicy Fish Stew from a Swedish food or lifestyle magazine. I'm not sure where exactly because it is one of many recipes glued into one of many of my mum's cookbooks. Gluing in recipes from various magazines is a tradition that is very popular with the women in my family. My aunt, grandmother as well as my mother have about 5 massive scrapbooks filled with recipes collected over the years. I would consider these books as precious as any other family heirloom. This recipe is definitely a standout. I do know that it was created by someone called Eva Boström. This stew is one of those recipes composed of so few ingredients that you doubt its potential. Trust me when I say that you will be blown away. It is comfortingly rich in tomato flavour and creamy from the coconut. The lime juice, fresh coriander and seafood keep it light and fresh. Try using light coconut milk for a lighter soup.
Serves 4 / Approximate preparation time: 30 minutes
Ingredients
2 brown onions
2 garlic cloves
4 tomatoes
1/2 -1 tsp of chilli flakes
juice of 1 lime
2 tbsp flavourless oil though coconut oil would work perfectly
400g tin of chopped tomatoes
400ml of coconut milk
1 cube of fish stock
1 tsp salt
1 pinch of cayenne pepper
800g of firm white fish, cut into large bite-sized pieces
1 handful of fresh spinach
1 large handful of fresh coriander
Preparation
- Finely dice the onion and garlic. Saute on a medium heat until softened. Add the tinned tomatoes, fish stock, chilli flakes and lime juice. Bring to a boil then let simmer for 10 minutes.
- Cut the tomatoes into quarters and remove the seeds. Add the tomatoes to the pan with the coconut milk, salt and pepper. Bring to a boil then add the fish and let simmer for 6-7 minutes.
- Just before serving add the spinach. Once the spinach has wilted, serve up the stew.
- Top with fresh coriander. Serve with rice, couscous, some fresh bread or as is.
