Shelby’s Fish Stew

//Shelby’s Fish Stew

Shelby’s Fish Stew

Printer Friendly Recipe

4 T lemon or lime juice
1 1/2 T ground cumin (look in your bulk spice section)
1 1/2 T paprika
2 1/2 T minced garlic
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 lbs flake fish cut into bite-size pieces
1-2 T olive oil
1 large onion
3 bell peppers cut into bite-size pieces
14 ounce can of diced tomatoes
14 ounce can of coconut milk
1 bunch of cilantro

Combine citrus juice, cumin, paprika, garlic, salt and pepper in a large bowl.
Add the fish pieces and mix until all pieces are thoroughly covered in spice mixture.
Cover and refrigerate at least 30 minutes or longer. Overnight works too.
Heat the oil in a large skillet or pot over medium heat.
Add onions and cook until soft, about 2 to 3 minutes.
Add green pepper, tomatoes, and marinated fish.
Add the coconut milk and stir gently until just combined. Cover and simmer 20 minutes.
In the final minutes of simmering, stir in the cilantro. Garnish with cilantro sprigs if desired.

Start with whatever flaked fish you can find. Tilapia is a great choice. This is flounder.

Mixing your marinade….

…that looks like a pile of mud.

Make sure every surface of the fish is coated. Refrigerate!

Get ready for good veggies!

Throw it all in the pot.

A zing of cilantro at the end of simmering.

So good!

2018-09-17T12:45:53+00:00September 17th, 2018|Categories: Recipes|Tags: |