300 g cooked cod (steamed or boiled)
200 g cooked potatoes (cut in cubes)
1 small onion, coarsely chopped
1 tsp tapioca
3,5 dl almond milk
30 g tapioca
1/2 dl water
20 g vegan butter (preferably from Naturli)
1 tsk Indian curry powder
1/2 tsp black pepper
1/2 tsp lemon pepper
1/2 tsp four seasons pepper
pinch of salt
olive oil for frying
Add the 30 g of tapioca to the water and stir. Texture should become thick and muddy.
Warm the almond milk in a big stock pot and pour in the tapioca mix. Stir constantly while boiling until the milk has become very thick.
Fry the chopped onion in olive oil. Use a large frying pan. Sprinkle the curry powder and 1 tsp tapioca over the onion. Mix well before blending in the potatoes.
Pour in the thick almond milk and then add the cooked fish.
Season to taste and carefully blend in the vegan butter.
Ef the stew is too thick you can add a bit of almond milk, and if it’s too thin more tapioca can be used to make it thicker.
Serve with gluten-free bread from Living Seedful (Organic loaf) and green salad.
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