Ingredients for 4 Servings
For the marinated pineapple
- 1 pineapple
- 500 ml STROH 60
For the stew
- 2 garlic cloves
- 1 chili
- ¼ bunch of parsley
- 1 stalk of celery
- 1 yellow bell pepper
- 1 green bell pepper
- 1 onion
- 100 g cherry tomatoes
- 3 tbsp oil
- 1 tbsp Cajun seasoning
- 6 chicken wings
- 50 ml STROH 60
- 250 ml poultry stock
- 400 ml peeled tomatoes
- 3 thyme branches
- 150 g prawns
- 150 g white fish fillet
- salt
For serving
- cooked rice
- parsley
Preparation
- For the marinated pineapple, peel and core the pineapple. Cut into 2x2cm cubes.
- Cover with STROH 60 and marinate (ideally, allow to steep in the refrigerator overnight).
- For the stew, finely chop garlic, chili and parsley.
- Peel and cut onions into wedges.
- Wash and cut celery into fine slices.
- Wash and dice bell peppers and cut cherry tomatoes into quarters.
- Heat oil in a braising pan and roast the onions. Add parsley and bell peppers, then add celery and tomatoes.
- Salt the vegetables and add garlic and chili.
- Remove the vegetables from the pan and put them aside for later.
- Stir-fry chicken wings thoroughly. Add Cajun seasoning, parsley and thyme, deglaze with STROH and caramelize.
- Add poultry stock, fried vegetables and tomatoes. Bring to a boil.
- Cover, reduce heat and let simmer on low heat for 1 h.
- Dice fish fillet into 3×3 cm cubes and salt it.
- Add prawns, pineapple and fish fillets to the stew. Allow to simmer for a further 10 min.
- Season to taste with salt and pepper.
- Serve with rice and garnish with parsley.
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