Fish Stew with Vegetables

How to prepare fish stew with vegetables

1. Cut the fish into suitable pieces. Sprinkle with sea salt, drizzle with 1 tablespoon oil and lime juice. Mix gently by hand and leave to marinate until needed (it will sit for about half an hour).
2. Blend in a food processor: onion, garlic, 1/2 pepper, hot pepper, parsley (reserve 3-4 sprigs for the end) and tomatoes until they become a fine paste.
3. Heat 2 tablespoons of oil in a wide pot. Add the vegetable paste and sauté until the water evaporates (about 5 minutes), stirring occasionally.
4. Add the potatoes and the rest of the pepper sliced. Cover with water and coconut milk. Bring to a boil then reduce heat to low. Simmer for 5 minutes, then put the lid on and cook for another 10 minutes.
5. Add the zucchini, quartered lengthwise then sliced. Simmer covered for another 15 minutes.
7. Add the fish slices over the entire surface of the pot. Press them into the sauce. Also pour in the juice from the fish. Shake the pot to settle the fish well. Simmer covered until the fish is done (takes about 5 to 10 minutes, depending on the fish used and the thickness of the fillets; check a piece to be sure).
8. Add the chopped parsley and green onion. Adjust salt and lime juice.
9. Serve with rustic bread or boiled rice.

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