This recipe is adapted from one I had recently in Norway with Eva. It’s so nourishing and simple to make.

Ingredients:

1 red onion
2 teas turmeric
Whole red chilli (medium heat)
4 garlic cloves
2 cups fresh herbs – Tarragon (essential), Parsley, Dill, Oregano, Thyme (whatever you feel to use)
1 big fennel bulb (or two medium)
1 400ml tin coconut milk
600g cod loin
Water and/or fish stock

Process:

In a blender, put around 2 cups of fresh herbs – I used tarragon, parsley and thyme (no stalks)
Add garlic and chilli
1/2 cup water to blend into a fine paste consistency

Cut and prepare onion, fennel and fish into cubes

Boil the kettle

Sautee onion in olive oil till soft
Add turmeric
Add fennel and fresh herb paste
Add 1/2 cup boiled water (or fish stock) just half the depth of fennel
Simmer 10 mins

Add fish and coconut milk
Simmer 10 mins

Blend all at the end to a smooth, thick consistency

Swap water for stock if you want
A goodly portion of ground black pepper

Tips:

Use the water to rinse the herb blender so you get every grain of green goodness
Don’t put the herb stalks in, the paste becomes a little too stalky

I’ve also made this without the coconut milk altogether – just add a little more water – equally delicious!!