GlobeTrotteuse

Finally, the leftovers from Christmas as herrings, gravlax, meatballs are gone and I am starting to cook again. We continue with our daily hikes and I need to serve the meal pretty fast after we returned home.... which means a little bit of planning. During the night I defrosted a nice piece of tuna fish in order to serve it with my vegetable and coconut milk stew. For the stew I am using the vegetables available in my fridge but the variation is endless.

I used the following :

- Chopped vegetables as sweet potatoes, pepper, onion, garlic, fennel, carrot,

- tomato paste, turmeric, grated ginger

- parsley

- chicken stock (cube)

- Coconut milk, white wine, lemon juice

Method:

1. Cook onion and garlic in olive oil and after a while add all vegetables and stir additionally for a few minutes.
2. Add tomato paste, turmeric and grated ginger. Pour over a little of water, white wine and add chicken stock cube.
3. Cook for 15min. Add coconut milk and continue to cook for 5 min.
4. Before serving add the chopped parsley and season it with pepper, salt and lemon juice.
5. Pan-fry the tuna fish from both sides leaving the middle raw. Serve thick slices of fish on top of the stew.

The color, the smell and the taste of this cross-over dish is just amazing......