Adapted from Simply Recipes
2 garlic cloves crushed
Juice of 1 lemon
1 tbsp of paprika
2 1/2 tsp of dry cumin
1 1/2 tsp of freshly ground black pepper
2 salmon fillets cut into bite sized chunks
2 haddock fillets cut into bite sized chunks
2 small onions, sliced
1 green pepper, seeded, de-stemmed, and sliced
3 plum tomatoes, sliced
Salt and freshly ground pepper
1/2 can of coconut milk
1 large bunch of curly parsley
Freshly cooked rice for serving
Mix together the marinade ingredients. Let the fish marinate in this paste for at least 2 hours. The longer, the better.
In a large pan, add a couple tablespoons of olive oil. Add a layer of 1/2 the sliced onions, and then a layer of 1/2 the peppers, and a layer of 1/2 of the sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again – onions, peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of the curly parsley to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).
First time using coconut milk as the base for the stew; normally it’s tomatoes or cream but this works very well. Not too overpowering and it blends well with the spices. Love the balance. Key modification of the recipe is that I used curly parsley instead of coriander because I couldn’t find coriander at Waitress. But interestingly curly parsley works quite well too, I don’t think it adds much in terms of taste but I like the difference in texture that it gives; crisp.