Melanesian Coconut Fish Stew

Ingredients

While the original Corsican Vitoulet is a hearty meat-based stew, this Melanesian adaptation focuses on the use of fresh fish and tropical ingredients. The original dish relies on Mediterranean flavors, while the Melanesian version incorporates coconut milk, tropical fruits, and aromatic spices to create a distinctively tropical taste profile. We alse have the original recipe for Vitoulet, 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
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 tomato, diced 1 tomato, diced
• 1 cup pineapple chunks 1 cup pineapple chunks
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 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): 12g, 6g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the sliced bell peppers and diced tomato to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Stir in the curry powder and grated ginger, and cook for another minute to release their flavors.
4. 4.
   Pour in the coconut milk and bring the mixture to a simmer.
5. 5.
   Add the fish chunks and pineapple chunks to the pot. Gently stir to combine.
6. 6.
   Season with soy sauce, lime juice, salt, and pepper. Adjust the seasoning according to your taste.
7. 7.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the fish is cooked through and tender.
8. 8.
   Serve the Melanesian Coconut Fish Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, halibut, or snapper for this stew. Make sure to remove any bones before adding it to the pot.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the stew.
• Feel free to add other tropical fruits such as mango or papaya for added sweetness and flavor.
• Serve the stew with steamed rice or crusty bread to soak up the delicious coconut broth.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Experiment with different types of fish to find your favorite combination of flavors.

Serving advice

Serve the Melanesian Coconut Fish Stew in deep bowls, allowing the vibrant colors and aromatic aromas to entice your senses. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in traditional Melanesian-inspired bowls or plates to enhance the cultural experience.