Thai-style Monkfish Pot

• 350 g leeks (approx. 2 leeks)
• 180 g onions (approx. 2 onions)
• 2 lemongrass stalks
• 30 g fresh ginger
• 1 garlic clove
• A dash of olive oil
• 1 teaspoon of curry powder
• Salt
• 500 ml double cream
• 50 ml coconut milk
• 500 ml water
• 800 g monkfish fillets
• 6 tablespoons of chopped fresh coriander

1. Prepare and wash the leek, then slice very finely. Peel and chop the onions, and chop the lemongrass, ginger and garlic.
2. Heat a little olive oil in the pot over a medium heat. Add the onions and leeks, then the ginger, lemongrass and garlic. Mix together and cook for 10 minutes.
3. Add the curry powder and salt. Stir for 2 minutes over a medium heat, then pour in the coconut milk, cream and water. Bring to the boil, then continue to simmer for 20 to 25 minutes until the leek is soft.Blend the sauce, then strain through a sieve.
4. Cut the monkfish fillets into pieces and season with salt. Lay them flat next to each other in a hot frying pan with a dash of olive oil. Brown slightly without cooking them. Remove and drain.
5. Pour the Thai sauce into the pot. Add the fish. Put on the lid and cook for 10 minutes over a low heat.
6. Sprinkle with chopped fresh coriander just before serving. You could serve this dish with rice and finely sliced leeks.

Tips:

• To add a twist, garnish with Thai basil leaves that can be found in the supermarket or Asian stores.
• Feel free to make this dish with other types of fish, such as conger eel, cod, sea bass or salmon, etc. adjusting the cooking time accordingly.