Keith Floyd

Fish Stew - Aboard a Sailing Trade Schooner

The only fish I could find on the Sunday morning before we sailed was crayfish and bream - you can use any fish and shellfish you like.

Serves 4 or so

Peanut Oil
¾ pound potatoes, diced
1 large carrot, diced
1 onion, diced
1 leek, roughly chopped
4 garlic cloves, finely chopped
1 red chili, chopped
1ounce (25g) fresh gingerroot, cut into julienne strips
Salt to taste
1 4½ pound (2kg) crayfish or lobster meat cut into about 8 pieces
1 black bream, approx. (3½ pounds) (1.6kg) filleted
2/3 cup fresh coconut milk (or canned coconut milk diluted with water)
Juice of 3 lemons
Chopped cilantro

For the tomato sauce:
1/3 cup olive oil
10 tomatoes, roughly chopped
Salt and pepper to taste

First make the tomato sauce. Heat the olive oil and add the tomatoes. Cook gently for about 20 minutes until you have a thick sauce. Season, reserve and keep warm.

Heat a little peanut oil in a large pan. Add the potatoes, carrot, onion and leek, cover the pan, and cook for 5-10 minutes. Add the garlic, chili and ginger and cook for about 5 minutes. Now add the tomato sauce and mix well.

Salt the fish lightly and place it on top of the vegetables. Add the coconut milk and lemon juice, pop on the lid and cook until the fish is ready (just a few minutes). Garnish with chopped cilantro.