Fish Stew

Name: Fish Stew
Ingredients: Marinating; 1 pound salmon, fillet and cut into chunks (or any other fish); 2 tablespoons fresh lime juice; 2 1/2 tablespoons cumin powder, toasted; 1 tablespoon sweet paprika; 1 teaspoon flake sea salt; fresh ground pepper; 7 cloves of garlic, peeled and minced; Composing; 2 white onions, sliced thinly into rings; 1 yellow bell pepper, sliced into rings; 2 juicy tomatoes, sliced into rings; 1 can of coconut milk, 14 ounce; 1 handful cilantro, chopped; fresh pressed olive oil; salt & pepper to taste; 1 sweet potato, scrubbed clean and cut into chunks (optional)

17 ingredients

4 steps

Ingredients

Marinating
1 pound salmon, fillet and cut into chunks (or any other fish)
2 tablespoons fresh lime juice
2 1/2 tablespoons cumin powder, toasted
1 tablespoon sweet paprika
1 teaspoon flake sea salt
fresh ground pepper
7 cloves of garlic, peeled and minced
Composing
2 white onions, sliced thinly into rings
1 yellow bell pepper, sliced into rings
2 juicy tomatoes, sliced into rings
1 can of coconut milk, 14 ounce
1 handful cilantro, chopped
fresh pressed olive oil
salt & pepper to taste
1 sweet potato, scrubbed clean and cut into chunks (optional)

Directions

1

Mix the first part of the ingredient and set aside in the fridge for at least 2 hours, or up to 24 hours.
2

In a crock pot (or clay pot), lay the first layer: onions, (sweet potato) bell peppers, tomatoes, and fish; drizzle with olive oil and season a bit with salt and pepper; layer again until ingredients are used up, 2~3 layers.
3

Pour the can of coconut oil on top of the layers and spread a generous layer of chopped cilantro; simmer for at least a hour, or until fish is cooked and vegetables are melting into the milk.
4

Serve with rice, grilled sweet potato, or the actual sweet potato already in the pot. Add some fresh cilantro and a squeeze of lime; enjoy.