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East African seafood ragout

Method

  • Clean and cut the seafood in pieces as necessary.
  • Heat the oil in a large, deep heavy-bottomed pan and gently saute the onion, chillies and garlic until softish. Then add the cumin, coriander seeds and harissa, and briefly toss to toast.
  • Add the coconut milk, stock and the grated rind of 1 lime and the juice of 2 limes to the pan. Mix well and bring to the boil, before stirring in the coriander. Taste for seasoning.
  • Turn the heat down and add the seafood to the mixture, starting with the firmest. Cover and remove the fish as cooked, keeping an eye on it and adding more stock if needed.
  • Serve the ragout with lime wedges and good country-style bread on the side.

Ingredients

  • 750 gm-1 kg mixture of seafood, eg. swordfish, blue eye, salmon, prawns & scallops
  • 1 tbsp vegetable oil
  • 1 red onion, chopped
  • 2-3 small red chillies, finely chopped
  • 3 garlic cloves, finely sliced
  • a good pinch of ground cumin
  • ½ tspn crushed coriander seeds
  • ½ tspn harissa
  • 100 ml coconut milk
  • 100 ml fish stock
  • 3 limes
  • 3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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    1 lb450 gm