Hake with Mussels in Coconut Broth

So a saturday lunch loomed: fish with mussels and whilst in the aisles i went for a bit of an off-piste excursion by way of coconut milk lemon grass & chilli

After i got back from the shops i found these things in my basket:


lemongrass
shallots
garlic
chilli flakes
olive oil
hake filets
red potatoes
mussels
muscadet
flat parsley
green beans
samphire

Clean the mussels of beards, moustaches, throw broken/ dead mussels.

Chop the shallots, and 2 cloves garlic, fry then add glug of wine and put the cleaned mussels in.
Steam the musssels til they are cooked - i think about 5mins.
I then strained the juices to keep for later and took the mussels out of the shells.

the juices go back in a pan with half tin of coconut milk, lemongrass cut lengthways so easy to remove later, pinch of chilli flakes - shouldve been fresh chilli,

potatoes were boiled then finished with thyme & salt.
Made some sodabread with buttermilk too.

Hake fell apart as soon as it went in the pan - think i should've chosen a different fish.
Samphire fried in butter for few mins.
Mussels re-added to the coconut broth chopped in parsley then spooned over the cooked hake - Done!!
It was really delicious - next time different piece of fish, more fresh chilli in there,  & would reduce the liquor further for a thicker final sauce but all the flavours were great!