Serves 2 to 3
- 1 tin of meagre
- ½ yellow pepper
- ½ red pepper
- ½ red onion
- 1 white onion
- ½ leek (green part only)
- A handful of cherry tomatoes
- 1 chilli pepper
- Juice of half a lemon
- 250 ml of coconut milk
- Vegetable stock, to taste
- Spice mix (juniper berries, cardamom, and cloves; 1 teaspoon of powdered coriander; 1 teaspoon of cumin)
- Salt and black pepper, to taste
Finely slice the onions and peppers. Cut the cherry tomatoes in half and the leek into strips lengthwise. Crush thoroughly and mix the spices in a pestle and mortar.
Place the meagre with the olive oil* in a large bowl. Add the vegetables, spice mix, chilli pepper cut in half, coconut milk, lemon juice, salt and black pepper and mix well. Marinate the fish in this seasoning for at least one hour. Once it has marinated, place the fish with the marinade in a frying pan. Cover with vegetable stock and cook over a low heat for about 30 minutes (until the stock has reduced and the vegetables are tender).
Serve the stew very hot, garnishing with spring onions (or the finely chopped green stalks of the leek).
*This recipe originally uses palm oil. Here, we have substituted it with the extra virgin olive oil from the tin of meagre.