Coconut Fish Stew

Coconut oil adds not only flavor to this decadent dish, but also essential fatty acids your body needs. In just 15 minutes, you can transport yourself to a tropical island enjoying this meal.   

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1 1/2 tbsp Virgin coconut oil
1/2 cup Diced red onion
1 tbsp Finely chopped ginger
1 Stalk lemongrass (left whole and smashed with the back of a knife)
1 tsp Garlic-chili paste (optional)
1 can (28 oz) Diced tomatoes
1 lb Cod (cut into bite-size pieces)
3/4 cup Canned coconut milk
1/2 lb Medium-size shrimp (cleaned)

Heat coconut oil in a large skillet.

Add onion, ginger, lemongrass and garlic-chili paste until the onions begin to soften, about 3-4 minutes.

Stir in the tomatoes and bring to a simmer.

Gently add cod and cook for 4 minutes.

Stir in coconut milk and shrimp and cook until shrimp are pink, about 3 minutes.

Remove lemongrass stalk and serve over brown rice or pasta.