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

1. Warm the oil in a large skillet over medium-high heat. Add onion, garlic and ginger and cook until fragrant, about 3 minutes.
2. 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.
3. 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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