Spicy shrimp and fish stew

Sunday is usually the laziest day of the week. Today I reached the apogee of laziness. I even didn’t want to go shopping to get meat. Fortunately I found recently purchased seabream and tiger prawns in the freezer and tomato pulp in refrigerator. The dinner idea came instantly!

As I’m still on sugar detox I had to opt out all curry pastes I had in the fridge. By the way, thanks to the detox I pay more attention to what I eat so I guess I will quit using most food products for good. But let’s go on. I checked one paste’s ingredients list and noticed that I have most of the spices that are in it. I decided to make my own spice blend. I was not disappointed! The stew was creamy, slightly sweet and spicy. Filling, warming dish and a real protein bomb :)

Preparation

Put the gilt-head in the oven preheated to 200°C for 10 minutes. When ready take it out and leave to cool.

Pitch whole spices in a mortar and mix with the powder ones.

Warm up oil in a wok or deep frying pan. Fry chopped garlic and julienned onion. Add the spices and shrimp. Fry for about 2 minutes, stirring constantly. Add the coconut milk, turmeric and tomato pulp. Cook for about 5 minutes stirring occasionally. At the end add tomato quarters and pieces of baked fish. (I  chose the gilt-head on purpose because it was easy to separate the meat from the bones.) Cook for another 2 minutes.

You can serve the stew with konnyak or kelp noodles (paleo version) or rice noodles (for others). Before serving  sprinkle with chopped parsley or coriander.

Fish and shrimps stew

Fish and shrimps stew

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