Coconut stew with longline hake and peanut, with its quinoa couscous and greens
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
COCONUT STEW
1 small carton coconut milk
1 spring onion
½ leek
½ litre mild fumet (fish broth)
FISH
200 g longline hake
2 leaves plantain
QUINOA COUSCOUS
100 g quinoa
1 spring onion
1 small courgette
½ leek
½ litre mild fumet (fish broth)
50 g butter
½ bunch chives
5 g coriander.
Coconut stew
We sauté the greens with a clove of garlic, add in the coconut milk and a little fumet. Rectify with salt/pepper. Cook for about 20 minutes and blend.
Fish
Clean the fish and lightly mark the skin. Cut up the plantain leaf. Put a little salt on the bottom. Position the seasoned fish, wrap and steam in a bamboo pan for 4 minutes and hey presto!
Quinoa couscous
Sauté the vegetables with a little butter, then fry the quinoa for a couple of minutes. Add in the fumet and cook for about 15 minutes. Take off the flame and leave to cool a little. Add a little butter, diced chives and coriander.
