Fish Stew with Coconut Milk

Note:

1. In the picture, the stew doesn’t look that overwhelming, but it is meeeega delicious and I can only recommend it to every fish lover.

Preparation:

1. Peel the potatoes and carrot. Cut the potatoes, peppers, zucchini and fish into 1 cm cubes. Cut the carrot into slices or, depending on the thickness, into half slices. Cut the spring onion into fine rings.

Preparation:

1. Bring the water (or fish stock) and coconut milk to a simmer in a saucepan, then add the shrimp paste. (A salty fishy spice paste (Asian shop), you can also do without it, then the taste becomes less just fishy) (if you use the shrimp paste you need little or no salt at all). If you want a bit of spiciness, you can add some curry paste here, for example.
2. Add potatoes and carrots and simmer for 5 minutes.
3. Now add the fish, seafood, bell pepper and zucchini and simmer for another 5 minutes.
4. (Since everything is cut relatively small, it doesn’t take long to cook. If you like it softer, you can let it simmer for a few minutes longer or just try how soft the ingredients are in between)
5. At the very end add the spring onions and, if necessary, season everything again with salt and pepper.
6. If you like the stew a little creamier / thicker, you can now stir a little starch in cold water and bind the stew with it, add the starch gradually, depending on how thick you want it, to the stew and everything again Let it boil briefly so that the starch binds.