INGREDIENTS
SAUCE & COD:
- 2 tablespoons avocado oil
- 1 small white onion (sliced)
- 6 cloves organic garlic (chopped)
- 1.5 pounds wild caught cod
- 28 ounces canned organic diced tomato
- 1 cup organic coconut milk
- 1/4 cup organic sour cream (optional)
- 4 ounces organic tomato paste
- 1 organic red, orange and yellow bell pepper (sliced lengthwise)
- ½ tablespoon freshly ground sea salt
- ½ tablespoon ground black pepper
- ½ tablespoon organic red pepper
- ½ tablespoon organic seafood seasoning
- 1 teaspoon tabasco
- ½ tablespoon organic red pepper flakes
- 1 tablespoon organic fresh parsley or cilantro
- 2 organic limes (quartered)
RICE:
- 2 packets of organic trader joe’s frozen jasmine rice or cook your preferred rice according to its instructions. The frozen rice is just so easy.
INSTRUCTIONS:
- Slice the onion and bell peppers and chop the garlic. Quarter the limes.
- Then, chop the cod into 2-to-3-inch pieces.
- Heat a large cast iron skillet to medium heat.
- Once heated, heat the avocado oil in the skillet.
- Once heated, add onion and garlic. Sauté until fragrant—about 3 minutes.
- Then, add the diced tomatoes and stir.
- Then, add in the coconut milk, sour cream and tomato Stir well, and simmer for 3 minutes or so.
- Then, add the salt, pepper, red pepper, seafood seasoning, red pepper flakes and tabasco.
- Then, add the bell peppers and cod. Season with a little more salt, pepper and pepper flakes.
- Then, cover the mixture and simmer for 8 minutes. Then, flip the cod and simmer for another 4 minutes.
- While simmering, warm the rice in a glass pyrex for 5 minutes or so.
- Once completed, top with parsley and limes.
- Once the rice is done, you can serve by plating a couple scoops of rice in a blow. Then, cover with the soup. Sprinkle with parsley and lime as a garnish.
