Shrimp and Fish Stew in Coconut Milk

Ingredients

• 400 g thick fish fillet (e.g., cod or halibut)
• 400 g peeled giant shrimp
• 2 tbsp lemon juice
• 1 small coconut
• 80 g dried shrimp
• 1 onion
• 2 Garlic cloves
• 2 red chili peppers
• 80 g ground peanut kernels
• 4 tbsp olive oil
• 1 bay leaf
• Salt
• 2 tbsp cornflour

Instructions

1. 1.

   Wash the 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 coconut shell, separate the flesh from the shell, peel it, slice a small portion into very thin strips (using a vegetable peeler), grate the rest finely. Pour the grated coconut over 500 ml boiling water and let steep for about 30 minutes.

3. 3.

   Roast the dried shrimp in a pan and crush them finely in a mortar. Peel and slice the onion and garlic, halve the chilies lengthwise, remove seeds, wash, and finely chop. Strain the coconut mixture through a cloth-lined sieve, squeeze out excess liquid, and combine with the coconut milk, 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, seasoning with salt. Add fish and shrimp, cover, and let it 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 heat. Whisk cornflour with a little water, add to the coconut broth, and stir while simmering until creamy, about 20 minutes.

7. 7.

   Taste again before serving, plate on a dish. Add the fish pieces with shrimp, remaining oil, and the reserved coconut milk, season with salt, and garnish with coconut strips.