Mariana Islands-inspired Coconut Fish Stew

Ingredients

While the original Framentunjača is a Croatian dish typically made with freshwater fish, potatoes, and paprika, this Mariana Islands adaptation focuses on the use of tropical ingredients and flavors. The original dish's paprika is replaced with turmeric, ginger, and lemongrass to infuse the stew with a distinct island aroma. Additionally, the Mariana Islands version incorporates coconut milk for a creamy and tropical twist. We alse have the original recipe for Framentunjača, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup spinach leaves 1 cup spinach leaves
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups fish or vegetable broth 2 cups fish or vegetable broth
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the sliced bell peppers and diced tomatoes to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Stir in the grated ginger, bruised lemongrass stalks, and ground turmeric. Cook for another minute to release the flavors.
4. 4.
   Pour in the coconut milk and fish or vegetable broth, and bring the mixture to a gentle simmer.
5. 5.
   Add the fish chunks to the pot, and let them cook for about 5-7 minutes until they are opaque and cooked through.
6. 6.
   Stir in the spinach leaves and lime juice, and season with salt and pepper to taste. Cook for an additional 2 minutes until the spinach wilts.
7. 7.
   Remove the lemongrass stalks from the stew before serving.
8. 8.
   Ladle the Coconut Fish Stew into bowls, garnish with fresh cilantro, and serve hot.

Treat your ingredients with care...

• Fish — Choose a firm white fish like cod, halibut, or snapper for this stew. Ensure the fish is fresh and free from any strong fishy odor.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors into the stew.

Tips & Tricks

• If you prefer a spicier stew, add a chopped chili pepper or a dash of hot sauce.
• Serve the Coconut Fish Stew with steamed rice or crusty bread to soak up the flavorful broth.
• Feel free to add other vegetables like zucchini or eggplant to the stew for added variety.
• For a more authentic Mariana Islands touch, garnish the stew with freshly grated coconut.

Serving advice

Serve the Mariana Islands Coconut Fish Stew hot in individual bowls. Accompany it with a side of steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the stew just before serving. The vibrant green color will add a pop of freshness to the dish.