Recipe Instructions
Bring the water with the fish stock to a boil. Cut the fish into cubes and peel the shrimp. Poach them in the broth for a few minutes and set aside.
Sauté the chopped shallot in the olive oil. Add the white wine and reduce. Remove from the heat and stir in the coconut milk, cornstarch, and curry powder. Gradually add the broth.
Return the fish and shrimp to the sauce to heat through. Season and sprinkle with fresh dill.
