Ingredients:

  • 1 lb firm white fish
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 cup diced carrots
  • 1 red pepper
  • 4 cloves garlic
  • ½ jalapeno - finely diced
  • ½ chopped onion
  • 1 tbsp tomato paste
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 cup chicken (or fish) stock
  • ½ cups diced tomatoes (fresh is best)
  • 14 ounce can coconut milk
  • Cilantro, lime wedge

Directions: 

Cut fish into 2” pieces and toss with lime juice. Add olive oil to a large pan and place over high heat. Add garlic, onion and salt. Stir and cook for 3 min. Turn heat to medium add carrot, pepper, jalapeño and cook 5 min. Add tomato paste, spices, stock, tomatoes and coconut milk. Stir well and place fish in stew and cover. Cook for about 5 min. Serve over rice (optional) and top with cilantro and lime wedge

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