Fish stew with coconut milk

Ingredients for 2 servings:

• 400 g sweet potatoes
• 500 ml coconut milk
• 2 small onions, red
• e.g. chili pepper(s), amount according to taste
• 1 tsp turmeric powder
• 2 bay leaves
• 1 tsp vegetable broth, instant
• 1 tbsp lemon juice
• 350 g fish fillet(s), e.g. pollock or cod
• 1 ½ tbsp fish sauce from the Asian store
• Salt and pepper, freshly ground
• some parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

slightly Asian-inspired

Peel the sweet potatoes and cut into approximately 1 cm cubes. Slice the onions into strips. Pour the coconut milk into a saucepan, add the chili, bay leaves, lemon juice, turmeric, stock powder, and onion strips, and bring to a boil. Add the sweet potato cubes and cook for about 10-12 minutes, until the sweet potatoes are just tender. Cut the fish fillet into approximately 2 cm pieces and add to the sweet potatoes. Simmer for another 5 minutes. Stir in the Asian fish sauce and season the stew with salt and freshly ground pepper. Serve on plates and sprinkle with fresh parsley.