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Serves
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Ingredients
  • 2 tomatoes
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 carrot, peeled and grated
  • 1 tbsp ginger, grated
  • 3 cloves of garlic, grated
  • 3 dried chillies, add more if you prefer it spicy
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 pint, fish stock
  • 1½ tbsps white vinegar
  • 2 potatoes, I used 1 x white and 1 x sweet, chopped into chunks
  • 30 g coconut cream block
  • 2 tbsps desiccated coconut
  • 500 g fresh fish, I used a mix of salmon and hake. Cod is also good. Cut into chunks, I left the skin on but you can use skinless.
  • Chopped flat leaf parsley for serving
Fish Stew Fish Stew
Fish Stew

This recipe is quick and easy and will impress your friends, it is super tasty and flavoursome. I often cook this when I have a group of people over for dinner as it looks and tastes great, takes no time to cook and always pleases the crowd.

You can use which ever fish you like, and sometimes I add prawns. You can also spice it up by adding extra chilli.

Prep 15 minutes
Total 25 minutes
  • Dice the tomatoes and sprinkle over the sugar, set aside.
  • Heat the olive oil in a sauté pan or deep sided frying pan. Cook the onions and carrots until soft, add the ginger and garlic cook for 2 minutes more.
  • Add the cumin, paprika, turmeric and stir. Season really well with salt and pepper.
  • Pour in the stock, add the vinegar. Scrape in the tomatoes and all of the sugar juices.
  • Add the coconut block and let this dissolve, then chuck in the potatoes and cook until softened.
  • Once soft, add the desiccated coconut and stir. Then add the fish evenly in the pan, at this point you don't want to stir again as the fish will break. Cook the fish for around 5-8 minutes.
  • Once the fish is cooked you serve straight from the pan, sprinkle over fresh parsley and eat with crusty bread.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Fish Stew

This recipe is quick and easy and will impress your friends, it is super tasty and flavoursome. I often cook this when I have a group of people over for dinner as it looks and tastes great, takes no time to cook and always pleases the crowd.

You can use which ever fish you like, and sometimes I add prawns. You can also spice it up by adding extra chilli.

favorite
print
rate
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 tomatoes
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 carrot, peeled and grated
  • 1 tbsp ginger, grated
  • 3 cloves of garlic, grated
  • 3 dried chillies, add more if you prefer it spicy
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 pint, fish stock
  • 1½ tbsps white vinegar
  • 2 potatoes, I used 1 x white and 1 x sweet, chopped into chunks
  • 30 g coconut cream block
  • 2 tbsps desiccated coconut
  • 500 g fresh fish, I used a mix of salmon and hake. Cod is also good. Cut into chunks, I left the skin on but you can use skinless.
  • Chopped flat leaf parsley for serving

  • Dice the tomatoes and sprinkle over the sugar, set aside.
  • Heat the olive oil in a sauté pan or deep sided frying pan. Cook the onions and carrots until soft, add the ginger and garlic cook for 2 minutes more.
  • Add the cumin, paprika, turmeric and stir. Season really well with salt and pepper.
  • Pour in the stock, add the vinegar. Scrape in the tomatoes and all of the sugar juices.
  • Add the coconut block and let this dissolve, then chuck in the potatoes and cook until softened.
  • Once soft, add the desiccated coconut and stir. Then add the fish evenly in the pan, at this point you don't want to stir again as the fish will break. Cook the fish for around 5-8 minutes.
  • Once the fish is cooked you serve straight from the pan, sprinkle over fresh parsley and eat with crusty bread.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com