Ingredients
Equipment
Method
- Prep all your ingredients: cut the cod, peel and devein the shrimp, and chop the veggies.
- Heat the olive oil in a large pan over medium heat and sauté the onion until translucent.
- Add the minced garlic and stir constantly to avoid burning.
- Incorporate the diced bell pepper and crushed tomatoes, letting simmer for about 5 minutes.
- Stir in the tomato paste, smoked paprika, and optional chili, season with salt and pepper.
- Pour in the coconut milk and let simmer gently for another 5 minutes.
- Add the cod chunks and shrimp, cover, and cook for 7-10 minutes until seafood is cooked through.
- Garnish with fresh parsley, and serve hot alongside steamed rice or crusty bread.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to preserve texture.
If freezing, omit the shrimp initially and add them upon reheating. The base sauce freezes beautifully for up to 3 months.
For a brighter flavor, squeeze lime juice over your stew before serving.
Keep the recipe kid-friendly by adjusting the spice levels to suit their tastes.
If freezing, omit the shrimp initially and add them upon reheating. The base sauce freezes beautifully for up to 3 months.
For a brighter flavor, squeeze lime juice over your stew before serving.
Keep the recipe kid-friendly by adjusting the spice levels to suit their tastes.
Tried this recipe?Let us know how it was!