The fisherman’s pot originated in the coastal towns of northern France. Originally, it was a dish eaten exclusively by poor fishermen who cooked the unsaleable and unsold fish leftovers to make a dish for themselves. Nowadays, it is eaten by all sections of the population and cooked with beautiful pieces of fish.

Ingredients

• 3 salmon steaks
• 3 pieces of cod
• 2 zucchinis
• 3 carrots
• 20cl of coconut milk
• Curry
• Olive oil

Preparation

• Cut the carrots and zucchinis into julienne strips and the fish into cubes.
• Fry the vegetables in a frying pan with a little olive oil until they are cooked.
• Add coconut milk and curry powder, as preferred.
• Add the fish and simmer on low heat until the fish is cooked.
• You can accompany it with Thai or basmati rice, depending on your preference.