This traditional Caribbean fish stew is made with coconut milk and a blend of spices. It's a simple yet flavorful dish that can be served as a main course or side dish.
Ingredients
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2 cups coconut milk
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1 tablespoon curry powder
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1 teaspoon cumin
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1 teaspoon salt
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0.5 teaspoon black pepper
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1 tablespoon olive oil
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1 cup chopped onion
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1 cup chopped bell pepper
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2 cloves minced garlic
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2 pounds skinless, boneless white fish fillets
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1 cup chopped tomatoes
fish
stew
Caribbean
coconut milk
Main Course
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- short description
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In a large saucepan, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic and cook for 3-4 minutes, stirring occasionally.
Add the coconut milk, curry powder, cumin, salt, and pepper and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Add the fish fillets and tomatoes and simmer for 15 minutes, or until the fish is cooked through.
- detailed description
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Heat a large saucepan over medium heat and add the olive oil. Once the oil is hot, add the onion, bell pepper, and garlic and cook for 3-4 minutes, stirring occasionally.
Add the coconut milk, curry powder, cumin, salt, and pepper and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Add the fish fillets and tomatoes and simmer for 15 minutes, or until the fish is cooked through. Serve hot.
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