Any cookbook author will tell you that in the process of creating and testing dozens of recipes for a cookbook, it's inevitable that a few recipes will become "favorites." For chef Steven Satterfield, this Indonesian inspired seafood stew stuck out as a clear winner while creating his Peanuts edition. Peanuts and tomatoes may seem like an unusual pairing, but the acidity of the tomatoes complements the nutty richness of the peanut butter in a beautiful way. Shop the full edition here.
Snapper in Peanut-Tomato Broth with Coconut Rice
FOR THE RICE:
1 cup jasmine or basmati rice
1 tablespoon minced lemongrass
1 tablespoon minced garlic
1 teaspoon fine sea salt
One 14-ounce can coconut milk
FOR THE STEW:
1 tablespoon vegetable oil
1 yellow onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 tablespoon kosher salt
2 cups peeled and diced tomatoes, or one 14-ounce can diced tomatoes
½ cup natural peanut butter (homemade or store-bought)
½ teaspoon turmeric
2 teaspoons paprika
Juice of 1 lime
1½ pounds snapper fillet with skin, pinbones removed, cut into 1-inch cubes
Freshly ground black pepper
2 heads baby bok choy, cut into bite-size pieces
Cilantro leaves, for garnish
Make the rice: In a small saucepan over medium heat, combine the rice, lemongrass, garlic, salt, ½ cup of water and the coconut milk. Bring to a boil, then reduce the heat to low and cover. Cook for 15 to 20 minutes or until the rice is tender and the liquid has been absorbed. Remove the pan from the heat and set aside.
Make the stew: In a medium high-sided sauté pan, warm the oil over medium heat. Add the onion, pepper, garlic and salt and stir to combine. Cook for 5 minutes, stirring frequently, until the onion is translucent. Add the tomatoes, peanut butter, turmeric and paprika and stir well to incorporate. Bring the mixture to a simmer, stir in the lime juice and ½ cup of water, and remove the pan from the heat. Working in batches, transfer the mixture to a blender and blend until smooth (make sure to leave a vent for steam to escape).
Season the snapper liberally with salt and pepper. Return the tomato peanut puree to the sauté pan and set over medium heat. Add the bok choy and simmer until tender, about 4 minutes. Add the seasoned snapper and gently stir until the fish is well coated. Reduce the heat to medium low, then cover and simmer for 5 minutes or just until the fish is cooked through but still tender. Taste for seasoning and adjust as needed.
Using a large scoop, divide the cooked rice to form four firm balls, and place a rice ball in the center of four wide soup bowls. Spoon the fish stew over the rice. Garnish with cilantro and serve immediately.
(Photo: Lauren V. Allen)