For 6 servings
1 KG PIECE OF CORVINA REX FRESCAMAR cut in dices with no bones nor skin (keep the head and bones apart)
1 liter of water
400 ml of coconut milk
100 g of sliced mushrooms
10 g of minced coriander
The juice of two limes and their zest
2 chopped shallots
A pinch of grated ginger
A pinch of curry
2 sticks of lemon grass (or citronella)
2 tea spoons of brown cane sugar
A pinch of pink pepper berries
Virgin olive oil
Salt to taste
For the fumet
Corvina’s head and bones
1 celery stick
1 small fennel
100 ml of mild olive oil
Black peppercorn to taste
Estimated time: 55 min
We start getting settled with the fumet cleaning and chopping the leek, the onion, the celery and the fennel.
In a pan, we pour the oil and slightly cook to gold the Corvina’s head and bones then we add the chopped veggies, cover with water and add the black peppercorn to taste.
Cook at medium heat for 30 minutes and afterwards strain it into a different pot where we will bring it to the boil again and add the coconut milk stirring slowly.
Now it is time to add the Corvina dices and the rest of the ingredients and cook it all together for 15 minutes so that all the flavors are mixed.
Turn the heat off, add salt to taste and serve hot with a drizzle of olive oil.