Seafood is a crucial part of a healthy and balanced diet. Cod, specifically, is a white meat fish that is a good source of protein, phosphorus, niacin, and Vitamin B-6 and B-12.
If you have some picky eaters on your hands that don't want to go near fish, this may be THE recipe for you to try! This is a Paleo, Whole30 Fish Stew that is easy to make and delicious, without a strong fishy flavor.
2 lbs cod, cut into 1-2 inch pieces*
2 Tbsp lemon juice
2 Tbsp finely minced ginger (or 1 tsp ground ginger)
2 Tbsp extra virgin olive oil
3-5 cloves garlic, minced
2 tsp black pepper
1 medium yellow onion, chopped
1/2 yellow bell pepper, cut in thin slices
1/2 red bell pepper, cut in thin slices
2 cups chopped tomatoes
4 medium red potatoes, washed and chopped into bite size
1 tsp paprika
1- 14 ounce can coconut milk
1/2 cup bone broth or stock
1/2 cup chopped fresh cilantro, plus more for garnish
* Let cod thaw about half way and then cut it; it will be much easier than if it's fully thawed
Add cod pieces, lime juice, and ginger to a shallow bowl, gently mixing to coat the cod and distribute the ginger. Set aside and let marinate for about hour, in the fridge. If you don't have time, prepare this part and let it marinade while you prepare the rest of the ingredients.
Heat olive oil in a pot over medium heat. Add garlic, crushed red pepper, onion, and bell pepper strips, sautéing for 5-8 minutes or until veggies have softened and garlic is fragrant. Add the chopped tomatoes and potatoes and stir, cooking an additional 2 minutes.
Transfer cod from the marinade to the pot, covering the cod pieces in the veggies. Sprinkle with salt and pepper.
Stir the paprika, broth, and coconut milk into the pot. Reduce heat to a simmer, cover, and cook for 10 minutes, until the fish flakes easily with a fork.
Stir in cilantro and serve immediately.
Original recipe from Do You Even Paleo.