Hello, young Padawan
The “one pot,” for the newbies or the two at the back near the radiator who haven’t followed (another one pot recipe here, ed), is a recipe where you only use one saucepan, stewpot, or wok, and which allows you to cook a tasty recipe with a minimum of washing up. All good, then.
Today, we’ll cook fish, a recipe for people in a hurry who just had time to stop by the grocery store. That way, you have everything in the freezer and ready to take out what you need at the right time. Simple, quick, efficient, and insightful.
Here we go.
One pot of the sea, à la Chill.
For 2-3 servings
1 handful of shelled frozen broad beans
1 handful of frozen peas
1 salmon steak defrosted the day before in the refrigerator
1 cod steak defrosted the day before in the refrigerator
1 box of shelled shrimp defrosted the day before in the refrigerator
1 onion
1 clove of garlic
1/3 cup basmati rice
1/4 carton of coconut milk
2 cup water
1 tbsp butter
1 tbsp hot curry (or if normal curry, add a pinch of Espelette pepper)
Salt, Madagascar pepper
Recipe
Peel the garlic and onion. Finely chop the onion, cut the garlic clove in half, and remove the germ.
In a wok or a Dutch oven over medium-high heat, brown the onion, the garlic passed through a garlic press, and the shrimp with the butter for 3-4 minutes.
Add the piece of salmon, if necessary, starting with the skin side down (so you can remove the skin when you turn it over; it will be easier, ed) and cook for 5 minutes. Add the curry, rice, cod fillet, coconut milk, and water, then turn the piece of salmon over, and cook covered for 5 minutes.
Add the peas, beans, salt, and pepper and continue cooking for 5 minutes, uncovered. Cut the salmon steak and the cod steak in half using a spatula, check the cooking of the rice, and stop cooking when it is al dente.
Presentation
Pour a few spoonfuls of this superb “one pot” of the sea into your most beautiful soup plates with love, glory, and beauty. Serve without further delay with a small salad (like our little red cabbage salad from two weeks ago, for example, or the vegetables you choose).
Since many are doing “dry January,” I suggest you accompany this dish with a nice sparking water or, for the resistants, with a superb Côte de Beaune, which will tame the curry without overpowering the fish while bringing sexiness and roundness.
All that’s left for me to do is wish you an excellent end of the week, and I’ll see you next Thursday!
XO 🌶️
