1
Step 1
Thaw the mussel meat. Cook the rice according to the packet instructions.
Fish
Fish stew with mussels in coconut curry broth
An aromatic stew of white fish and mussels in a silky coconut milk broth with curry, chilli and lemongrass. Served with rice, garlic cucumber and fresh coriander.
YOU WILL NEED
Ingredients
- Rice for 4 servings
- 1 red chilli
- 1 red onion
- 1/2 tbsp neutral oil
- 1 tbsp curry powder
- 400 ml coconut milk
- 250 ml water
- 1 fish stock cube
- 2 lemongrass stalks
- 300 g cod loin or other white fish
- 200 g mussel meat
- Salt and black pepper
- 1 cucumber
- 1/2 tbsp oil
- 1 garlic clove
- 1 bunch fresh coriander
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Halve, deseed and finely chop the chilli. Peel and chop the red onion.
3
Step 3
Fry the onion and chilli in the oil in a saucepan. Sprinkle in the curry and cook for a minute.
4
Step 4
Stir in the coconut milk, water and crumbled fish stock cube. Bruise the lemongrass with the back of a knife and add it. Simmer for about 6 minutes.
5
Step 5
Cut the fish into pieces about 3 cm wide. Remove the lemongrass and add the fish. Simmer gently until nearly cooked. Add the mussels and heat through. Season.
6
Step 6
Slice the cucumber and quickly fry in oil. Add the pressed garlic and season with salt and pepper.
7
Step 7
Serve the stew with rice and garlic cucumber, topped with fresh coriander.
A DELICIOUS FINISH
What should you serve with it?
White wine
Fresh aromatic white wine
Citrus and fresh acidity complement the coconut, curry, mussels and coriander.
ALCOHOL-FREE OPTION
Lime water with fresh mint and a little ginger.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.