Ingredients
400g white fish (cod, pollock, hake, or monkfish), cut into cubes
200g peeled shrimp
1 teaspoon fish stock powder or bouillon
2 tablespoons olive oil
1 shallot, finely chopped
1/4 cup dry white wine
1 tablespoon cornstarch
2 tablespoons light crème fraîche (15%)
1 cup light coconut milk
1 teaspoon mild curry powder
1 tablespoon fresh dill, chopped
Salt and pepper to taste
2 cups water (for broth)
Instructions
- In a saucepan, bring 2 cups of water to a boil and stir in fish stock powder. Add cubed fish and shrimp and poach gently for 3–4 minutes until just cooked. Remove seafood with a slotted spoon and set aside.
- In a skillet, heat olive oil over medium heat. Sauté chopped shallot until translucent, about 3 minutes.
- Deglaze the pan with white wine and simmer until reduced by half, about 3–4 minutes.
- Remove from heat and whisk in coconut milk, cornstarch, curry powder, and crème fraîche until smooth. Slowly add a ladle of fish broth while stirring to loosen the sauce.
- Return to low heat and stir until slightly thickened, about 2–3 minutes.
- Gently return the cooked fish and shrimp to the sauce and warm through for 2–3 minutes. Season with salt and pepper to taste.
- Garnish with chopped fresh dill and serve immediately with basmati rice or steamed vegetables.
Notes
- Use salmon or monkfish for a richer seafood option.
- Substitute coconut milk with soy cream or almond milk for lighter flavor.
- Add vegetables like snow peas or broccoli for color and nutrition.
- Replace white wine with lemon juice or veggie broth if preferred.
- For heat, add red curry powder or chili flakes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
