Coconut Fish Stew

Coconut oil adds not only flavor to this decadent dish, but also essential fatty acids your body needs. In just 15 minutes, you can transport yourself to a tropical island enjoying this meal.   

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1 1/2 tbsp virgin coconut oil
1/2 cup diced red onion
1 tbsp finely chopped ginger
1 stalk lemongrass, left whole and smashed with the back of a knife
1 tsp garlic-chili paste (optional)
1 28-oz can diced tomatoes
1 lb cod, cut into bite-size pieces
3/4 cup canned coconut milk
1/2 lb medium-size shrimp (cleaned)

Heat coconut oil in a large skillet.

Add onion, ginger, lemongrass and garlic-chili paste until the onions begin to soften, about 3-4 minutes.

Stir in the tomatoes and bring to a simmer.

Gently add cod and cook for 4 minutes.

Stir in coconut milk and shrimp and cook until shrimp are pink, about 3 minutes.

Remove lemongrass stalk and serve over brown rice or pasta.

Makes 4 servings.