Seafood Coconut Ragout

Ingredients

• 400 g thick fish fillet (e.g., cod or grouper)
• 400 g jumbo shrimp
• 2 tbsp lemon juice
• 1 coconut
• 80 g shrimp
• 1 onion
• 2 Garlic cloves
• 2 chili peppers
• 80 g peanuts
• 4 tbsp olive oil
• 1 bay leaf
• Salt
• 2 tbsp cornflour

Instructions

1. 1.

   Wash fish fillets and shrimp. Cut the fillets into large, bite‑sized cubes, drizzle with lemon juice, and set aside.

2. 2.

   Pierce the three indentations of the coconut, pour out the liquid, catch it, and set aside. Crack open the shell, separate the flesh from the husk, peel it, slice a small portion into very thin strips (using a vegetable peeler), grate the rest finely. Pour the coconut shreds over 500 ml boiling water and let steep for about 30 minutes.

3. 3.

   Roast dried shrimp in a pan, then crush them finely with a mortar. Peel and slice the onion and garlic, halve the chili peppers lengthwise, remove seeds, wash, and finely chop. Strain the coconut mixture through a cloth‑lined sieve, squeeze out excess liquid, and combine the coconut milk with peanuts and crushed shrimp.

4. 4.

   Bring to a boil and simmer uncovered for about 20 minutes.

5. 5.

   Heat 3 tbsp oil in a pot, sauté onions, garlic, chilies, and bay leaf. Add 400 ml water and simmer for about 5 minutes; season with salt. Add fish and shrimp, cover, and let steam over low heat for about 5 minutes, then remove and set aside.

6. 6.

   Pour the fish stock and coconut milk through a sieve into a pot and warm. Whisk cornflour with a little water, add to the coconut broth, and stir until it thickens into a creamy sauce over about 20 minutes.

7. 7.

   Taste again before serving. Plate the fish pieces with shrimp, remaining oil, and the reserved coconut milk; season with salt and garnish with coconut strips.