Fish Stew with Coconut Milk
This is a great stew to make through the week since it doesn’t take very long. It is also good to incorporate fish into your diet and this is a great way to eat delicious fish in a delicious stew! I served it with some forbidden rice- recipe coming tomorrow…
- 1 to 1½ pounds filets of firm white fish, cut into large fillets
- 3 garlic cloves, minced
- Juice of half a lemon
- Salt
- Pepper
Marinate fish with the garlic, lemon juice, salt and pepper. Keep aside for about half an hour.
- 3 tablespoons olive oil
- 1 medium yellow onions, chopped
- 4 green onion, chopped
- 1 large red pepper, chopped
- 2 medium tomatoes, chopped
- 2 teaspoons smoked paprika
- ½ cup cilantro, chopped
- 1 14 ounce can coconut milk
- Salt
Add the oil to a large saucepan. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the green onion and red pepper and sauté for another 2 to 3 minutes. Add the tomatoes and smoked paprika. Saute for 5 to 6 minutes. Add the cilantro and coconut milk. Bring to a boil and simmer for 10 to 15 minutes. Add the fish fillets and simmer until cooked through, making sure not to overcook the fish. Adjust seasoning and serve with rice.
