6 tbsp palm oil
6 onions sliced
2 red peppers and 2 yellow peppers (roasted, seeded and cut into ¼ inch pieces)
10 chopped tomatoes
2 chillies, chopped
1 bunch of coriander, chopped
200ml of white wine
1.5kg potatoes in cubes
500ml fish stock
1l coconut milk
150g per portion cod or hake fillet in cubes
5 mussels per portion
2 limes, sliced
In a heavy pot, heat the palm oil and sweat onions until soft and translucent (approximately eight minutes). Add the peppers and cook for another minute. Add tomatoes, chillies, half of the coriander and season generously. Cook for another 10 minutes. Add wine and reduce a little.
In a separate pot boil the potato cubes in fish stock and reserve.
To serve, warm the sauce in a pan, adding half a small ladle of fish stock and a ladle of coconut milk and simmer for 1 minute. Add fish and mussels and cover until cooked through (about six minutes).
Add a slice of lime and add coriander to garnish.
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