1poundfirm white fish fillets - such as cod or halibut
2tablespoonscoconut oil - for cooking
1medium onion - chopped (for sweetness)
2clovesgarlic - minced (for flavor)
1medium bell pepper - chopped (adds color and crunch)
1can 14 oz coconut milk - creamy base
1teaspoonpaprika - for smokiness
1teaspooncumin - for earthiness
Salt and pepper to taste - for seasoning
1bunch fresh cilantro - chopped (for garnish)
Instructions
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and chopped bell pepper, cooking for an additional 3-4 minutes until fragrant.
Add the paprika and cumin, stirring to coat the vegetables.
Pour in the coconut milk and bring to a simmer.
Add the fish fillets to the pot, covering them with the sauce. Cook gently for about 15-20 minutes, until the fish is cooked through and flakes easily.
Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
For a spicier version, add sliced chili peppers to the stew.Substitute any firm white fish according to your taste and availability.Serve with fresh lime wedges for added flavor.