Pitcairn Island Coconut Fish Stew

Ingredients

While the original Estonian Mulgipuder is a hearty dish made with potatoes and barley, the Pitcairn Island Coconut Fish Stew takes a different approach. This adaptation focuses on the island's abundant seafood and tropical flavors. The use of fresh fish and coconut milk gives the dish a distinct taste and texture, setting it apart from the original. We alse have the original recipe for Mulgipuder, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, such as mahi-mahi or snapper 500g (1.1 lb) fresh fish fillets, such as mahi-mahi or snapper
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 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): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the coconut oil over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Stir in the ground turmeric, cumin, and paprika, and cook for another minute to release their flavors.
4. 4.
   Add the coconut milk to the pot and bring it to a gentle simmer.
5. 5.
   Carefully place the fish fillets into the simmering coconut milk. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Stir in the diced tomatoes and lime juice. Season with salt and pepper to taste.
7. 7.
   Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Pitcairn Island Coconut Fish Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets that are firm and have a mild flavor. Mahi-mahi or snapper work well in this recipe.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper.
• For a heartier meal, add vegetables like carrots, potatoes, or spinach to the stew.
• Adjust the lime juice according to your taste preference. Add more for a tangier flavor or less for a milder taste.
• Fresh fish is key to the success of this dish. If you can't find fresh fish, frozen fish can be used as a substitute.
• To enhance the coconut flavor, toast some shredded coconut and sprinkle it on top of the stew before serving.

Serving advice

Serve the Pitcairn Island Coconut Fish Stew in deep bowls, allowing guests to enjoy the aromatic broth and tender fish. Accompany it with steamed rice or crusty bread to soak up the flavors.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves for a pop of color. Serve it in vibrant ceramic bowls to enhance the tropical feel of the dish.