Summer coconut milk fish stew for a rainy evening
A surprisingly easy dish to put together, light, delicious & nutritious ✅
Recipe:
Ingredients: 1 pound wild caught cod (cut into 1 inch pieces), 1/3 large finely chopped red onion , 4 minced cloves of garlic , 1/2 a leek stalk thinly sliced, 1-1 1/2 cup of cherry/teardrop tomatoes cut in half, 1 1/2 cup of French green beans cut bite size (can also use asparagus or baby Bok choi), 1 can organic unsweetened coconut milk , handful of fresh Italian parsley roughly chopped (can also use cilantro), 1 1/2 – 2 TBSP of fresh lemon juice , olive oil, 1 tsp paprika, pinch of garlic powder, and to taste: salt (I used Sriracha sea salt), cracked black pepper, red pepper flakes.
Heat wok/pot over medium heat, add olive oil and sauté the onion, then add leeks & garlic. Cook for approx. 4-5 min.
Mix in the tomatoes, paprika & garlic powder.
Add the coconut milk, stir well, lower heat to low and simmer for 5 minutes.
Add the green beans and simmer for another approx. 5 minutes.
Add the fish, gently stir it in & raise heat back to medium. Stirring periodically, cook for another 5-6 minutes until fish is almost cooked through (worth being careful at this step so fish does not get over cooked).
Gently stirring add in order: seasonings (salt, black pepper, pepper flakes), lemon juice & then right at the end, the parsley. Fish should be fully cooked by the time all these items are added.
Enjoy!
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