UNITS
SCALE
INGREDIENTS
COD FISH
- 1 lb Cod , fillet, skinless, cut into bite-sized pieces
- 1 tbsp Lime , zest
- 1 tbsp Lime juice
- To taste Salt
- To taste Black pepper, freshly ground
STEW
- 1 tbsp Olive oil , extra virgin
- 1 medium Yellow onion, finely chopped
- 2 medium Red pepper, sliced
- 2 cloves Garlic , crushed
- 2 tsp Paprika , smoked
- 1 tsp Coriander , ground
- 1 tsp Dried chili flakes
- 1 14 oz can Tomatoes , chopped
- 1 tbsp Tomato puree
- 1 ½ cups Coconut milk
- 1 ¼ cup Stock , vegetable
- ¾ lb Shrimp, large (31/35 count)
- 1 tbsp Lime juice
- For garnish Lime wedges
- For garnish Parsley , preferably flat-leaf, chopped
METHOD
- In a large bowl, place cod, lime zest and juice. Season with salt and black pepper. Toss to combine, cover and set aside to marinate for 15 minutes.
- In a large, deep skillet or pan, heat olive oil over medium heat. Add onion and bell peppers and cook until softened, about 5 minutes.
- Add garlic, paprika, coriander and chili flakes. Cook for another 1 to 2 minutes. Add chopped tomatoes and tomato purée and simmer over medium, stirring occasionally, until most of the liquid has evaporated and mixture has thickened, about 6 to 8 minutes.
- Pour in coconut milk and stock. Bring to a boil, then reduce heat. Add the marinated fish and shrimp and simmer on a low heat until just cooked through, about 5 minutes.
- Stir in remaining lime juice and zest and garnish with parsley. Serve on its own with lime wedges, or with crusty bread.
NOTES
- Alternatively, you can serve stew over white rice
- Alternatively, you can use yellow or orange bell peppers
- If needed, substitute skinless haddock or halibut for cod
