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.