1 – 1.5 pounds Black Cod (Sablefish) or other white fish
½ teaspoon salt
2–3 tablespoons coconut or olive oil
1 onion, diced
1/2 teaspoon salt
1 cup carrot, diced
1 red bell pepper, diced
4 garlic cloves, rough chopped
1/2 jalapeno, diced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon ground cumin
1 cup fish or chicken stock
1.5 cups tomatoes, diced
1 14 oz can coconut milk
Salt to taste
½ cup chopped cilantro, scallions or Italian parsley
- Rinse and pat the fish dry. Cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
- In a large pan, heat the oil over medium high heat. Add onion and salt, and sauté for 2-3 minutes. Turn the heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
Add the coconut milk and taste and add more salt if necessary.
- Place the fish in the stew and simmer gently until it’s cooked through, about 5 minutes. Spoon the coconut broth over the fish and cook until desired doneness or longer for thicker pieces.
- Serve over rice with a squeeze of lime. Enjoy!