BEST EVER! BRAZILIAN FISH STEW | QUICK MOST DELICIOUS DINNER WEEKNIGHT RECIPES | EASY & HEALTHY

Cut the cod into big chunks and marinate in a bowl with a sprinkle of salt, juice and zest of 1 lime.

Place the marinated fish in the fridge to chill.

In a pot, heat 2 tablespoons of olive oil over medium heat.

Add chopped white onion, 1 cup of chopped carrots, 1 red bell pepper, and 1 de-seeded jalapeno to the pot.

Add 4 cloves of chopped garlic and season the veggies with 2 tablespoons of paprika and 1 teaspoon of cumin.

Sauté the veggies until they are nicely translucent.

Add 1 cup of chopped tomatoes and 1/2 bunch of fresh parsley to the pot.

Stir in a spoonful of tomato paste for richness.

Dissolve 1 cube of chicken bouillon in 1 cup of hot water and add to the pot.

Add 14 ounces of coconut milk and bring the mixture up to a simmer.

Cover and cook on medium-low heat for about 30 minutes.

After 30 minutes, add the chunks of marinated cod to the pot.

Cook until the cod can be broken apart with a fork, indicating it's done.

Serve with steamed rice.

Equipment Needed

Dietary

Allergens