Fish Stew with Lemongrass and Coconut Milk

Fragrant and savory is the best way to describe this stew

Ingredients you will need:

2 tablespoons extra-virgin olive oil 

2 green chilies, deseeded and sliced

2 stalks lemongrass, bruised and sliced lengthwise

4 cloves garlic, thinly sliced

2 carrots, thinly sliced

2 small sweet potatoes, thinly sliced

1/2 small head of broccoli, cut into florets

1 cup fish bouillon

14 fl oz/400 ml coconut milk

9 oz/250g monkfish, cut into bite-size pieces

12 oz/340g raw peeled tiger prawns

1 bunch spring onions, shredded

6 oz/170g scallops

juice and zest of 1 lime

1 tablespoon chopped fresh chives

1) Heat the oil in a large, heavy-based saucepan, then add the chilies and lemongrass and fry for 1 minute.  Add the garlic, carrots, sweet potatoes and broccoli and fry for 3-4 minutes, until the garlic starts to turn golden.

2) Stir in the bouillon and coconut milk and bring to a boil, then reduce the heat and simmer, uncovered for 15 minutes or until it reduces slightly.

3) Add the monkfish to the coconut milk mixture, then cover and simmer for 4-5 mins, until the fish has started to turn opaque.  Meanwhile, slit open the back of each prawn and devein with a small knife.  Add spring onions, scallops and prawns to the stew and cook for 3-4 minutes, until the prawns have turned pink and the scallops are tender and cooked through.  Stir in the lime juice and zest, and remove the lemongrass.  Serve garnished with chopped chives.  

*You can substitute salmon or cod for the monkfish.


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