1 1/2poundpotatoes )mix of Blushing Belle and Fingerlings)
150grilled smoked salmon
1/2cupchopped fresh cilantro
1 1/4cupcoconut milk
1sheet puff pastrybaked
Instructions
Place the fish filets in a bowl. Pour over and mix in the minced garlic and lime juice until well coated. Set aside.
In a large pan heat a little bit of olive oil on medium heat. Add the chopped onion and eggplant, cooking a few minutes until softened. Add the paprika, plus ½ tsp salt and pepper to taste, mix well. Cook until the vegetables begin to soften. Add the potatoes and stir in the tomato sauce with 1/2 cup of the coconut milk and the liquid smoke. Bring to a boil and simmer, uncovered, on medium for 15 minutes or until most of the liquid has evaporated.
With a serving spoon remove half of the vegetables. Spread the remaining vegetables over the bottom of the pan and place on top all the fish pieces. Add back the remaining vegetables to cover the fish. Pour the remaining coconut milk over the stew and add the chopped cilantro. Bring to a boil, cover and simmer for 15 to 20 minutes. Serve on a square of puff pastry and top with fresh cilantro.