Fish encocado

‘This is a simple coconut fish stew that’s great year-round.’

📝 Ingredients

• 2 garlic cloves, crushed
• juice of 1 lime
• 2 x 300g packs cod fillets, cut into 3cm chunks
• 1 tbsp sunflower oil
• 1/2 red onion, diced
• 1 red pepper, diced
• 1 tomato, diced
• 1 tsp ground cumin
• 1 tsp paprika
• 250 ml coconut milk
• 250 ml fresh fish stock* (or made using 1 stock pot)
• 2 tsp peanut butter
• 250 g long grain white rice, rinsed
• handful of fresh coriander leaves
• fried plantain (optional)

👨‍🍳 Instructions

1. 1Combine the garlic and lime juice in a large non-metallic bowl with some salt and black pepper. Add the fish and gently toss to coat. Set aside to marinate for 15 minutes.
2. 2Meanwhile, cook the rice in boiling water according to pack instructions. Drain, return to the pan and cover with a lid to keep warm until ready to serve.
3. 3Heat the oil in a sauté pan over a medium heat and cook the onion, pepper and tomato for 5-7 minutes until softened. Add the spices and cook, stirring, for 2 minutes. Stir in the coconut milk, stock and peanut butter; simmer for 5 minutes.
4. 4Gently add the fish and simmer for 10 minutes, or until the fish is cooked through and tender. Season to taste.
5. 5Divide the rice among bowls, spoon over the fish stew and scatter with coriander. Serve with fried plantain, if you like. *Check your stock is gluten-free, if required.