Poisson au Lait de Coco (Fish in Coconut Milk) is a traditional Ivorian (from Côte d'Ivoire) recipe for a classic layered stew of fish fillets, onions, rice and taro cooked in a coconut milk base with tomato puree and red palm oil. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Fish in Coconut Milk (Poisson au Lait de Coco).
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This is a classic Ivorian layered fish dish.
Ingredients:
1kg fish fillets
500g onions, peeled and chopped
500g rice
1kg taro (cocoyam) corms, peeled and cut into 2cm thick slices
1 coconut, peeled and with the flesh cut into strips
150g tomato purée
1 tbsp red palm oil
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in the base of a casserole dish. Season the onions with salt and black pepper, add to the casserole and cook for about 4 minutes, or until translucent.
Set the cocoyam slices on top then slice the fish fillets into strips and arrange these on top of the cocoyam pieces. Season the fish then sit the coconut slivers on top. Wash the rice thoroughly and spread in a single layer on top of the coconut.
Mix the tomato purée with a little water, until smooth then make up to 500ml with hot water. Pour into the casserole and bring to a simmer. Cover the casserole and cook for 30 minutes over low heat.
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