Thai Fish Stew

This fish stew is my favorite. Rich in oriental flavors and the freshness that the sea has to offer. Add a piece of baguette and dip in this delicious stuff. Yummmmm !!!

Number of persons: 4 / Preparation time 45 min.

Ingredients:

2 kg. Mussels

1 pound large shrimp

1 pound scallops

2 dl. Dry white wine

4 dl coconut milk

5 pcs. Garlic cloves

2 pcs. carrots

2 pcs. Shallot

3 et. Koh Thai Red Curry Paste

2 pcs. Lemon

15 g Chives

2 tsp. Oregano

1 tsp. Chili flakes

2 tsp. Smoked Paprika Powder

1 bunch fresh coriander

3 pcs. Spring onion

Olive oil

Salt and pepper

Preparation:

Clean the mussels with cold water. Mussels that are broken or do not close anymore, throw them away.

Chop the garlic, shallots very finely and the carrots a bit coarser and fry these in a frying pan with a little olive oil. Finally add some coarsely chopped spring onion to this and fry for 5 minutes on a low heat.

Heat the coconut milk in a high pan on a low heat, mix the fried garlic, shallots, carrots, spring onions, chives and oregano, and the Koh Thai red curry paste. Add the wine to this and stir everything well. Salt and pepper for some more flavor. Finally, the mussels go into the pan. Everything on a low heat for +/- 8 minutes.

Peel the large shrimps and clean them well. Put the shrimps in a bowl and add the chili flakes, smoked paprika powder, pepper, salt and a dash of olive oil. Stir everything together. Fry the shrimps on a high heat with some olive oil until nicely done. Once they are done, add them to the pan with mussels and stir them once.

Now the scallops are finally ready. Season them with just salt and pepper. Use the same frying pan where the shrimps were fried and put it on a high heat with some olive oil. As soon as the olive oil is at temperature, we sear the top and bottom for 2 minutes. Then add them to the mussel pan.

Finally, to preserve the texture and flavor, we add plenty of roughly chopped coriander and place lemon halves in for the ultimate citrus kick.

Enjoy your meal ...