Coconut Curry Fish Stew

1. Prepare the Fish: Season the fish fillets lightly with salt, pepper, and a pinch of curry powder. Set aside.

2. Sauté the Aromatics: Heat the olive oil in a large, deep pan over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.

3. Add the Veggies: Stir bell peppers, zucchini, or carrots. Cook for another 3-4 minutes until the vegetables start to soften.

4. Spices and Broth: Add the curry powder, turmeric, cumin, and ginger to the pan. Stir to coat the vegetables and onions in the spices, cooking for another minute until fragrant. Then, add the tomato paste and mix it in. Pour in the vegetable broth (or water) and bring it to a simmer.

5. Simmer the Stew: Add the coconut milk and stir to combine. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

6. Cook the Fish: Gently place the seasoned fish fillets into the stew, spooning some of the curry sauce over the top. Cover and cook for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.

7. Finish: Stir in the lemon or lime juice for freshness, and taste the stew, adjusting seasonings as needed. If you prefer a thicker stew, cook for a few more minutes to reduce the liquid slightly.

8. Serve: Garnish with fresh cilantro or parsley before serving. You can serve this stew on its own or with a small portion of quinoa or brown rice for a complete meal.

Tips for Extra Flavor:

• If you enjoy a little heat, add a pinch of cayenne pepper or a chopped chili pepper when sautéing the onions and garlic.

• Opt for extra virgin olive oil for added antioxidants and healthy fats. You can also add a tablespoon of flaxseed oil or chia seeds for omega-3 fatty acids.

• A splash of tamari or low-sodium soy sauce can deepen the umami flavor without adding excess salt.