This is a 20-minute fish stew that simmers in a fragrant, rich and addictive coconut milk broth. This recipe comes together fast and I cook it in my large cast iron pan and serve it directly in the pan with perfectly-cook Jasmine rice. Very comforting dish!
Ingredients
- 2 Tbsp. olive oil
- ½ large onion, diced (I used a Spanish onion)
- 2 cloves garlic, minced
- ½ tsp. minced ginger root
- 15-ounce can diced tomato
- ½ cup coconut milk
- ½ cup light sur cream
- 2 Tbsp. tomato paste
- 2 medium red bell pepper, sliced
- 1 ½ pounds wild-caught cod (or other white flesh fish – striped bass, mahi mahi and haddock are good substitutes), cut into eight portions
- ½ tsp. each salt and pepper
- ½ tsp. red pepper flakes
- 2 Tbsp. fresh cilantro, chopped
Directions
- Warm the oil in a large skillet over medium-high heat. Add onion, garlic and ginger and cook until fragrant, about 3 minutes.
- Add the diced tomato, coconut milk, sour cream and tomato paste and stir well to create a homogenous broth. Cook for 3 minutes, stirring occasionally.
- Add the peppers and the cod pieces. Season with salt, pepper and red pepper flakes. Cover the pan and simmer for 10-12 minutes, turning the fish carefully halfway through the cooking process. Turn off the heat and sprinkle the dish with cilantro. Serve with Jasmine rice.
Serves 4.
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