Coconut Fish Stew

When I started to learn how to cook other than Chinese food, my first cookbook is The Illustrated Kitchen Bible. Once I opened this book, it already sold me to buy this book as each recipe contains a mouth-watering picture. Great for beginners as all the basic food preparation techniques can be found in the last section of the book. Every recipe I tested so far turns out perfect and I never stop loving this book. I also convince some of my friends to buy this book, even my Taiwanese friend Chris owns a copy of it. 

Since October, Chris attended culinary school. On the first day, he had to learn the basic cutting techniques. In order to put his skills to the test, he chose to make a coconut fish stew. This dish is a traditional Brazilian fish stew which combines fresh bell peppers and tomatoes, and enriched with coconut milk. This can be served with a side of lime-flavored salsa. His knife skills were not too bad, so I'm giving him, just for now, a B+. Also, as a chef, he needs to practice a lot on food presentation. This is also true in my case as a food photographer to see how a dish should be presented and apply correctly the rules of photo composition.

Serves 6
Adapted from The Illustrated Kitchen Bible

Preparation Time: 20 mins

Cooking Time: 30 mins
Printable Recipe

Ingredients

1 medium onion, thinly sliced

3 tomatoes, skinned and cut into wedges

1 red bell pepper, julienned

1 green bell pepper, julienned

1 cup coconut milk

1 tbsp tomato paste

750g cod (or any white fish), cut into 2-inch pieces

salt and pepper

Salsa

1 tomato, diced

1 small red onion, diced

1 clove of garlic, minced

1 tbsp red wine vinegar

1 tbsp lime juice

1 tbsp olive oil

Procedure

1. In a pot, heat oil over medium heat. Cook onion until transparent, about 5 mins. 

2. Reduce heat to medium-low. Add tomatoes and bell peppers. Stir occasionally and cook until softened, about 15 mins.

3. Stir in coconut milk and tomato paste. Bring it to a boil. Add in the fish and cook until opaque, about 5 mins. Season with salt and pepper.

4. Make the salsa. Combine all ingredients in a serving bowl.

5. Serve fish stew with the salsa.