BETA
Coconut Fish & Pepper Stew
Tender cod and sweet peppers settle into a coconut-tomato broth with lime, cilantro and fluffy rice.
45 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Cod fillets350 g
- Bell pepper180 g
- Tomato250 g
- Onion100 g
- Garlic2 cloves
- Canned coconut milk200 ml
- Long grain rice140 g
- Olive oil1 tbsp
- Paprika1 tsp
- Lime1 whole
- Cilantro10 g
- Salt0.5 tsp
- Water350 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Fish. Contains coconut.
Method
Cook the rice
Rinse the rice and drain. Put it in a small saucepan with 300 ml of the measured water and 0.125 tsp salt. Bring to a boil, cover and cook over low heat for 15–18 minutes until tender and absorbed. Rest covered off the heat for 10 minutes, then fluff.
Soften the vegetables
While the rice cooks and rests, slice onion and deseeded pepper into thin strips, dice tomatoes and mince garlic. Heat oil in a wide lidded pan over medium heat. Cook onion and pepper for 7 minutes. Add garlic and paprika for 30 seconds.
Simmer the broth
Add tomatoes, coconut milk, the remaining 50 ml water and remaining 0.375 tsp salt. Simmer uncovered for 10 minutes, stirring occasionally, until tomatoes soften.
Poach the fish
Use fully thawed cod, thawing frozen fillets in the fridge before starting. Check cod for bones and remove any; cut into 4 cm chunks. Nestle into the gently simmering broth, cover and cook for 7–10 minutes until the thickest pieces reach 70°C (158°F). Avoid vigorous stirring. Wash hands and equipment after handling raw fish.
Finish and serve
Chop cilantro. Take the pan off the heat and fold in half the cilantro and 1 tbsp juice squeezed from the lime. Divide stew and rice between bowls; add remaining cilantro and serve the rest of the lime in wedges.
Keep the simmer gentle so the fish stays in large, tender flakes.
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