Hot Fish Stew
A hearty fish stew with coconut milk, garlic flakes, jalapeño flakes, and chili strands. Fresh lime, lemongrass, and cilantro balance the flavors. Perfect for a flavorful yet mild family dinner.
About 30 min
Fish & seafood
Ingredients
- 600 g white fish
- 1 yellow onion
- 0.5 leek
- 5 cm of ginger
- 2 tablespoons olive oil
- 2 tbsp garlic flakes
- 1 tablespoon jalapeño chili flakes
- 2 dl dry white wine
- 5 dl vegetable broth
- 2 carrots
- 10 button mushrooms
- 1 stalk of lemongrass
- 1 lime
- 400 ml coconut milk
- 2 sprigs of cilantro
- 3 tbsp chili flakes
- Salt
- 600 g vit fisk
- 1 st gul lök
- 0,5 purjolök
- 5 cm ingefära
- 2 msk olivolja
- 2 msk vitlöksflingor
- 1 msk chili jalapeno flakes
- 2 dl torrt vitt vin
- 5 dl grönsaksbuljong
- 2 st morötter
- 10 st champinjoner
- 1 st citrongräs
- 1 st lime
- 400 ml kokosmjölk
- 2 st kvistar koriander
- 3 msk chili strån
- Salt
Instructions
Cooking Mode
- Dice the fish and cut the potatoes into wedges.
- Slice the onion and leek. Grate the ginger.
- Gently sauté the onion and ginger in a pot with olive oil. Season with salt and add jalapeño flakes and garlic flakes once the onion has softened.
- Pour in the white wine and let it boil for 1 minute. Add the vegetable broth and coconut milk.
- Slice the parsnip into thin slices and quarter the mushrooms. Add them to the pot along with the lemongrass. Cook until the vegetables are tender.
- Squeeze the lime and add the lime juice to the pot.
- Dice the fish.
- Pick the leaves off the parsley.
- Add the fish, cilantro, and chili strips to the pot. Heat gently and let the fish cook without breaking it apart, which takes about 5 minutes.
- Remove the lemongrass and serve the fish stew in individual bowls. Feel free to drizzle a little herb oil over it when serving.
This modal contains dynamic content generated by "JavaScript \ Modal Logic"