Ingredients
1 onion finely chopped
1/2 fennel bulb finely chopped
2 tbsps olive oil
1 cup coconut milk
2 heaping tbsps yogurt
1/2 tsp grated nutmeg
1 tsps ground cumin
1 saffron stand
1 cup fish stock
4 large or 8 small tilapia fillets
1/2 cup chopped parsely, italian
Preparation
In a haevy pan gently saute the onion and fennel until softened but not browned. Mix in the coconut milk, yogurt, nutmeg, cumin, saffron and stock. Add the fish fillets, covering them with the coconut mixture. Cover and simmer about 10 minutes. Serve sprinkled with parsley.
