Easy Fish Stew {with Paprika and Lime}
This easy Fish Stew recipe has a sweet creaminess that kids will love. Loosely inspired by the Brazilian-style Moqueca dish, it's a really tasty way to eat more fish.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Family Food
Servings: 4 People
- 1 tsp Olive oil
- 2 Cloves Garlic Peeled and crushed.
- 1 Onion Sliced.
- 3 Peppers I used a mixture of red and yellow - chopped into chunks.
- 2 tsp Sweet smoked paprika
- 1/2 tsp Dried chilli flakes
- 400 g Cod I use frozen. See notes below.
- 400 ml Reduced fat coconut milk
- 250 g Cherry tomatoes Halved.
- Salt and pepper
- 2 Limes
- 2 Spring onions
Heat the oil in a pan and add the garlic and onion. Fry for 3 minutes or until soft.
Add the peppers, paprika and chilli if using and cook for 3 minutes until softened.
Gently add the cod pieces and pour over the coconut milk. Simmer for 10 minutes.
Add the cherry tomatoes and simmer for another 5 minutes.
Squeeze over the lime and sprinkle the spring onions. Serve over a bed of rice.
Fish: I did use frozen white fish to make this (as it's often cheaper than fresh). If you want to use fresh fish, you may need to just cook it for a few minutes less. I suggest adding the cherry tomatoes after 5 minutes, cooking for a further 5 minutes and as always, be sure it's cooked through before serving.
I used frozen cod, but any white fish like basa would also work well.
Calories: 222kcal | Carbohydrates: 18g | Protein: 20g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 142mg | Potassium: 839mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3291IU | Vitamin C: 143mg | Calcium: 54mg | Iron: 2mg