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Recipe Stewed fish in coconut milk

We like it when fish is simmered and when it's with coconut milk, it's a dream. Added spices, don't worry, this recipe is made to be preserved!

Mijoté de poisson au lait de coco

Preparation time:

30 min

Heat treatment time:

90 min

Difficulty:

Community rating:

Ingredients

Number of persons: 6 servings

400 ml coconut milk
6 slices of firm-fleshed fish (swordfish, monkfish, sea bream, tuna, etc.)
3 tomatoes
1 green pepper
2 onions
1 pinch of saffron
2 tsp ginger
Juice of 2 lemons
Vegetable oil
Salt and pepper

Preparation

Drizzle the fish slices with lemon juice. Add salt and pepper and leave to macerate for 30 minutes. Peel and mince the onions. Cut the tomatoes and pepper into small cubes.
In a frying pan, sear the fish slices on each side in a little oil for 2 minutes. To book.
In the same pan, brown the sliced onions, tomato and pepper cubes for 3 minutes. Add the ginger, fish, coconut milk and saffron. Leave to simmer for 10 minutes.
Fill your Le Parfait Super jars with the pieces of fish, cover with the sauce up to 2 cm from the rim. Close then proceed immediately to the heat treatment for 90 minutes at 100°C.

When ready to eat, add a few sprigs of coriander.