Description
This easy fish stew combines tender cod with vibrant peppers, garlic, and a rich coconut milk broth infused with sweet smoked paprika and a hint of lime. Perfect for a quick and flavorful weeknight meal, this stew comes together in just 30 minutes and offers a comforting balance of spicy, smoky, and tangy flavors served over a bed of rice.
Ingredients
Scale
Base Ingredients
- 1 tsp Olive oil
- 2 Cloves Garlic (peeled and crushed)
- 1 Onion (sliced)
- 3 Peppers (a mixture of red and yellow, chopped into chunks)
Spices & Seasonings
- 2 tsp Sweet smoked paprika
- 1/2 tsp Dried chilli flakes
- Salt and pepper (to taste)
Fish and Liquids
- 400 g Cod (frozen or fresh, cut into pieces)
- 400 ml Reduced fat coconut milk
Vegetables & Garnish
- 250 g Cherry tomatoes (halved)
- 2 Limes
- 2 Spring onions (sliced)
Instructions
- Prepare the base: Heat the olive oil in a pan over medium heat. Add the crushed garlic and sliced onion, frying gently for about 3 minutes until they become soft and fragrant.
- Add peppers and spices: Stir in the chopped red and yellow peppers along with the sweet smoked paprika and dried chilli flakes. Cook for another 3 minutes until the peppers have softened, releasing their sweetness.
- Cook the fish: Gently add the cod pieces to the pan and pour over the reduced-fat coconut milk. Reduce the heat and let the stew simmer gently for 10 minutes, allowing the fish to cook through and the flavors to meld.
- Add cherry tomatoes: Stir in the halved cherry tomatoes and continue simmering the stew for an additional 5 minutes to soften the tomatoes and enhance the broth’s flavor.
- Finish and serve: Just before serving, squeeze the juice of two limes over the stew and sprinkle with sliced spring onions. Serve hot over a bed of cooked rice for a complete meal.
Notes
- Using frozen cod is convenient, but ensure it is fully thawed before cooking for even cooking.
- Adjust the chilli flakes according to your spice tolerance.
- For a gluten-free option, serve with gluten-free rice or a grain of choice.
- This stew can be easily doubled for larger gatherings.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently on the stovetop.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
