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.
For this dish I combined and tweaked two different recipes. I was honestly shocked by how delicious the combinations were. There is a bit of prep for the two dishes but the flavour pay off makes it so worth it. Give this a try; you will not be disappointed!
| Prep Time |
Cook Time |
Serves |
| 20 min |
20-30 min |
4 |
Ingredients
Prawns
5 cloves of garlic
1/2 red chilli, finely chopped and deseeded
1 large handful of fresh coriander, leaves and stems chopped finely
600g of raw prawns, shelled and de-veined
1 lime, juice
salt and pepper
Couscous
1 mild red chilli, finely sliced into rings
1 handful of almonds, toasted
1 red pepper, diced
40g of dried fruit, I used mango and fig
2 large spring onions, white and light green parts sliced into thin rings
2 tsp of cumin
400ml of boiling water
1 cube of vegetable stock
1 tbsp olive oil
250g of couscous
fresh coriander and feta (optional)
salt and pepper
Preparation
- Mash the garlic, chilli and coriander into the butter. Set aside.
- Boil 400ml of water and then add a vegetable stock cube. Combine well.
- Measure your couscous and then add the boiling water and the olive oil. Set aside for 10 minutes.
- Saute your spring onion, red pepper and chilli in a large pan or paella dish.
- Once softened, add your almonds and the cumin. Mix well.
- Put your dried fruit into a heatproof bowl and pour in some boiling water, just enough to cover.
- Fluff up your couscous and then add it to your large pan.
- Drain your dried fruit and then add them to the pan as well.
- Stir careful, combining all the ingredients.
- Season well with salt and pepper.
- Garnish with coriander and feta.
- Just prior to serving, cook the prawns.
- Heat a saute pan and add the butter mixture.
- Once the butter has melted stir-fry the prawns until pink and cooked through (approx 2-3 minutes).
- Squeeze the lime juice on top. Season with salt and pepper.
- Serve your couscous in a bowl and place the prawns on top. Generously drizzle the remaining butter, chilli and coriander sauce on top.
- Enjoy!
These tacos are great if you are sick of the traditional type and are brave enough to try something knew. The use of salmon and fresh fruit makes these very light and fresh, perfect for summer! I would even suggest grilling the salmon and serving these at a party; grilling would pair perfectly with the spices of the rub.
Prep Time |
Cook Time |
Serves |
| 10-15 min |
12-15 min |
4 |
Ingredients
Salsa
6 medium sized peaches
6 large strawberries
a large handful of fresh coriander
juice of 1.5 limes
salt and pepper to taste
3-4 spring onions (depending on size, light green and white parts only)
Salmon
350g of salmon or 4 large salmon fillets
1 tbsp of paprika
1 tbsp of cumin
1 tbsp of chipotle chilli powder
1/2 tsp of sea salt
Serve with tortillas, feta, lettuce, greek yoghurt (or sour cream), cherry tomatoes
Preparation
Salsa
- Finely peal and then chop the peaches. Add to a large bowl.
- Hull and finely chop the strawberries. Add to the bowl of peaches.
- Finely chop the coriander and spring onion; add to the bowl as well.
- Juice the lime and pour over the salsa.
- Season with salt and pepper, combine.
- Taste and make seasoning adjustments if necessary.
- Keep refrigerated until the salmon is ready.
Salmon
- Preheat the oven to 200C or 400F.
- Place the salmon in large oven dish, skin side down.
- Combine the spices and then sprinkle on top of the salmon.
- Rub the spices gently onto the salmon.
- Bake in the oven, in the middle, for 12-15 minutes or until just cooked through. The fish should retain some of its translucency.
- Before serving, after the salmon has sat for about 5 minutes, flake the fish using a fork.
- Serve the salmon in tortillas with the salsa and any, all or your alternative to the toppings listed above.
- Enjoy!
I was really craving some coconut shrimp, but unfortunately my supermarket was sold out. I decided instead to try coconut crusted salmon, and the experiment payed off! The coconut paired very well with the salmon and both were excellent with the dipping sauce. Baking the salmon also makes it a lot healthier than having fried shrimp. However, you can easily adapt the recipe by using shrimp instead and turning the shrimp half way through cooking to have equal crusted sides.
Ingredients
2 salmon fillets
1 egg
20g of breadcrumbs
20g of desiccated coconut
salt and pepper
1 tbsp of flour
1 pinch of salt
Dip
3 heaped tablespoons of apricot jam or preserves
3/4 tsp of chilli flakes
1-1.5 tsp of white wine vinegar
Preparation
- Preheat your oven to 200C fan.
- Gently dab the fillets with a paper towel.
- Line a large oven dish with baking or parchment paper.
- In a bowl or on a large plate, combine the breadcrumbs, coconut and salt.
- Dip your salmon fillets on top a plate with the flour. Shake off the excess.
- Dip again in egg (whisked) and then in to the bowl or plate with the coconut, breadcrumbs and salt.
- Place your salmon on to the lined dish.
- Bake in the oven for 12-15 minutes or until just opaque.
- Combine the apricot jam, chilli flakes and white wine vinegar. Combine and the store in the fridge until the fish is done.
- Serve the fish along side the dipping sauce and your choice of salad. I simply combined cucumber, edamame and tomato with a sprinkle of salt and pepper and a dash of lemon juice.
- Enjoy :)
I love dishes that just involve chucking loads of delicious flavours into one dish. It is easy, quick and still impressive when you serve it. Cooking salmon this way keeps it incredibly moist not to mention these Asian flavours beautifully compliment the fish. My mum came up with this green bean recipe. I thought I didn't like green beans until I had them this way. You could say it is a gateway green bean recipe; however, broccoli would make an excellent substitute.
Ingredients
6 salmon fillets
450g of green beans, blanched
4 tbsp of ginger (half for the marinade, half for the beans)
3 tbsp of soy sauce (2 tbsp for the marinade, 1 tbsp for the beans)
2 tbsp of hoisin sauce
2 tbsp of runny honey
1 tbsp of brown sugar
2 tbsp of sesame oil
3 garlic cloves (1 for the marinade, 2 for the beans)
1 tbsp of sesame oil
4 tsp of chilli flakes (half for the marinade, half for the beans)
Rice and broccoli to serve
Cooking Time!
- Preheat the oven to 200C.
- For the marinade, combine the the sesame seeds, sesame oil, chilli flakes, garlic clove, honey, hoisin and soy sauce.
- Put the salmon in an oven proof dish and then evenly spread the marinade on top.
- Bake in the oven for approximately 15 minutes or until beginning to flake.
- Heat 1 tbsp of sesame oil in a pan. Add the garlic, chilli flakes, soy and ginger until the garlic has started to soften.
- Add the beans and heat them through. They should retain a nice bite.
- Serve the salmon and beans with rice and broccoli.
Serves 6. Approximate cooking and prep time 30 minutes.
