Meen Bouillabaisse with Chilli Garlic Baguette

Cook Time 30 minutes

Serves 4

Ingredients

Seafood

400g firm white fish fillets (snapper), cut into large chunks

8 large prawns, peeled with tails on

Base

2 tbsp coconut oil

1 tsp fennel seeds

1 tsp mustard seeds

8 curry leaves

1 onion, finely sliced

1 leek, sliced

3 garlic cloves, minced

1 tbsp ginger, grated

Pinch of saffron threads

1 tsp turmeric

1 tsp Kashmiri chilli powder

1 tbsp tomato paste

2 tomatoes, diced

Broth

750ml fish stock

200ml coconut milk

1 tbsp tamarind water

Zest of 1 lemon

Salt to taste

Chilli Garlic Baguette

80g butter, softened

3 garlic cloves, grated

1 tsp Kashmiri chilli powder

1 tbsp coriander, chopped

Pinch of sea salt

1 baguette, sliced diagonally

To Serve

Fresh coriander, to garnish

Fresh dill, to garnish

Lemon wedges, to serve

Method

Heat coconut oil in a wide pot. Add fennel seeds, mustard seeds and curry leaves. When fragrant, add onion and leek. Cook until softened. Add garlic and ginger and cook for 1 minute. Stir in the saffron threads, turmeric, chilli powder, and tomato paste. Add diced tomatoes and cook until slightly broken down. Pour in fish stock and simmer for 10 minutes. Add coconut milk, tamarind water and lemon zest. Season well.

Add fish pieces. Cook gently for 3–4 minutes. Add prawns and cook for another 2 minutes until just done. The seafood should remain tender and delicate.

Mix butter, garlic, chilli powder, coriander and salt. Spread generously over baguette slices. Toast under a grill until golden and crisp.

Garnish with coriander and dill. Serve in shallow bowls with chilli garlic baguette and wedges of lemon.