Recipe by SEvans
This is a zippy - not overly fishy tasting simple change in your diet stew. Very easy to make.
Top Review by Everlasting_Grey
This is such an amazing and unique, but simple stew. It was fairly quick, chopping the tomatoes took a little while though. I did not peel them, nor did I seed them. I used a yellow bell pepper and instead of Old Bay, I used seasoning salt. I added in some carrots and a bit of kale. Everyone agreed they were a lovely plus. I served it with sweet rice bread with a smear of coconut oil and a sprinkle of salt. I would love to make this again soon; thank you so much!
- 1 lb fresh cod (or other white fleshy fish)
- 2 limes, juice of
- 1 teaspoon salt
- 2 tablespoons oil
- 2 onions, diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 6 tomatoes, peeled seeded, diced
- 2 cups coconut milk
- 1 teaspoon Old Bay Seasoning
Directions See How It's Made
- Fish Marinade:.
- Mix juice of 2 limes and salt in a glass or plastic bowl - lay your fish in the bowl and try to cover as much as possible. Refrigerate for 30 minutes.
- While marinating - heat oil in your soup pot - saute onions and peppers until onions are opaque. Add Garlic and saute for another minute. Add tomatoes and let simmer for approximately 10 minutes or until tomatoes have reduced somewhat.
- Stirr in coconut milk and fish including the marinade, old bay seasoning and pepper. Do not add any more salt - this recipe borrows its salt from the fish and the "old bay" seasoning. Bring to a boil then reduce heat and simmer for 10 minutes or until fish is cooked and chunked apart.