Poached seafood in chilli, ginger and coconut broth

Sat, Sep 11, 2021, 05:55

  • Serves: 4
  • Cooking Time: 40 mins
  • Course: Main Course
  • Cuisine: Irish


  • 3tbsp sunflower oil
  • 1 onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and sliced
  • 1 x 3cm piece of ginger, peeled and finely chopped
  • 10 cardamon pods, lightly crushed
  • 1tsp mild curry powder
  • ½tsp cumin powder
  • ½tsp ground coriander
  • 750ml chicken or vegetable stock
  • 1 tin full fat coconut milk
  • 50ml lime cordial or juice of 2 limes and a pinch of sugar
  • Salt and black pepper
  • 300g mussels, de-bearded and cleaned
  • 300g salmon fillet, cut into chunks
  • 300g monkfish fillet, trimmed and cut into 1cm slices
  • 8 langoustines
  • 4 spring onions, cut into chunks
  • 1 punnet of cherry tomatoes, halved
  • 1tbsp toasted sesame oil
  • Some roughly chopped coriander and basil


1 Put the oil into a large deep pot and add the onion, garlic and ginger. 

2 Cook gently for five minutes or so, then add the spices. Cook these carefully for a couple of minutes until they release their aroma, then add the stock.

3 Reduce this by one-third, by simmering, then add the coconut milk and the lime, then season. This can be done a couple of hours ahead if you wish.

4 Bring the broth to a gentle simmer, then drop in the mussels, salmon and monkfish, cook gently for five minutes then add the langoustines, spring onions, tomatoes and sesame oil.  

5 After two minutes add the herbs , check for seasoning and serve over rice.