Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 5
1 onion
1 red bell pepper
5 cloves garlic
14 ounces canned crushed tomatoes
8 ounces seafood or fish broth
6 ounces canned full-fat coconut milk
2 tablespoons coconut oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
¼ to ½ teaspoon ground cayenne
for finishing:
1½ pounds firm white fish like cod
2 tablespoons coconut oil
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1. Add all stew base fixings to the weight cooker pot, and mix until wellblended.
2. Secure and seal the cover. Cook for 10 minutes at a high weight, trailed
by a 10-minute regular discharge. Physically discharge remaining
3. Reveal and turn on the saute mode on the weight cooker for medium
4. Give the stew a chance to bubble for 10 minutes to thicken the sauce,
mixing oftentimes. While trusting that the stew will thicken, continue to
the following stage to set up the fish.
5. Expel any skin and bones from the fish, and pat dry with paper towels if
clammy. Cut into 1-inch pieces.
6. At the point when the stew has thickened, blend in fish until cooked
through, around 5 minutes.
7. Mood killer the saute mode. Blend in coconut oil and lime juice until
consolidated. Serve in dishes, and top with slashed cilantro or parsley.
NUTRITION: Calories 320g Fat 18g Carb 10g Sugars 5.5g Protein 27g
Smart Points: 14