These Easy 20-Minutes Fish Stew are cooked in a delicious, rich and fragrant broth, topped with fresh cilantro and served over quinoa or rice!
The main characteristic of a fish stew is the broth. Without it, it’s just fish. The broth is the flavoring base for this fish, and it is made of a combination of ingredients.
When making a fish stew you work on the broth first. The fish will cook rather quick, so it cannot be done the other way around. Plus the broth is what’s going to add flavor to the fish along the cilantro. Cilantro haters can most certainly opt for parsley.
2 tbsp olive oil
1/2 whole white onion, diced
2 cloves garlic, minced
1 whole green pepper, sliced
1/2 cup coconut milk
1/2 cup Hood Sour Cream
2 tbsp tomato paste
1 1/2 lb wild cod
15 oz can diced tomato
1 whole red bell pepper, sliced
1/2 tsp red pepper flakes
1 pinch sea salt + pepper, to taste
1 tbsp fresh cilantro
Heat oil in a large skillet. Add onion and garlic, cook until fragrant (3 mins). Add can of diced tomato, stir. Proceed to add in coconut milk, Hood Sour Cream and tomato paste. Give mixture a stir and allow it to cook for 2-3 mins.
Next add sliced peppers and cod chunks. Season with salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod pieces that are not completely immersed in broth.
When done, remove from stove and sprinkle fresh cilantro. Serve over quinoa or rice.