Fish stew with coconut milk

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the carrots, trim the leek and remove the flower and stalk ends from the courgette. Peel the potatoes. Slice the carrots, cut the leek into rings and cut the courgette and potatoes into approx. 1.5 cm cubes. Quarter the pepper and remove the stalk, seeds and white membranes. Cut the flesh into thin strips. Remove the chilli stalk, then finely slice the chilli into rings, removing the seeds as you go. Peel and finely chop the garlic. Trim the spring onions and cut them on a slight diagonal into pieces about 3 cm long.

2. 02

   Heat the oil in a deep frying pan or wok and sauté the prepared vegetables. Add the fish stock and coconut milk, heat through, season with salt and pepper and simmer gently for approx. 15–20 minutes. Wash the wild garlic leaves and cut them into strips. Cut the fish fillet into roughly 2 cm cubes. Peel the prawns. Add the fish cubes and prawns and cook for a further 5–8 minutes.

3. 03

   Wash the tomatoes, remove the stalk ends and quarter the tomatoes. Add the wild garlic and tomato quarters for the final 2 minutes of cooking. Adjust the seasoning and serve.