Fish Stew with Curry Sauce

Ingredients

• 500 g scallop fillet
• 2 stalks celery
• 2 carrots
• 4 Spring Onions
• 1 bulb fennel
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp freshly grated ginger
• 1 tbsp Yellow curry paste
• 600 ml fish stock
• 200 ml coconut milk
• light soy sauce
• Cayenne pepper
• watercress (for garnish)

Instructions

1. 1.

   Wash the fish, pat dry and break into bite-sized pieces. Wash, trim and slice the celery. Peel and slice the carrots. Wash, trim and cut the spring onions into rings. Wash, trim, halve the fennel, remove the tough core and chop finely.

2. 2.

   Peel and finely dice the garlic and sauté with the fennel, celery and carrots in hot oil for 1-2 minutes. Add ginger and curry paste, stir briefly, then deglaze with fish stock and coconut milk. Simmer gently for about 10 minutes. Add the fish and let it simmer quietly for another 10 minutes. Season with soy sauce and cayenne pepper, garnish with watercress, and serve.