Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 Scotch Bonnet pepper, deseeded and finely chopped (optional, for heat – use caution!)
  • 2 Roma tomatoes, diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs firm white fish fillets, such as cod, halibut, or sea bass, cut into 2-inch pieces (approx. 680g)
  • 1 (13.5 oz) can full-fat coconut milk (400ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (410g)
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 tablespoons lime juice, plus lime wedges for serving (30ml)
  • 1/4 cup vegetable broth or fish stock (60ml)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell peppers, and Scotch bonnet pepper (if using) and cook for another 5 minutes, stirring occasionally, until slightly softened.
  2. Stir in diced tomatoes, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper. Cook for 3-4 minutes, stirring occasionally, allowing the spices to bloom and become fragrant.
  3. Pour in coconut milk, canned diced tomatoes, and vegetable broth. Bring to a simmer, then reduce heat to low and simmer gently for 10 minutes, allowing the flavors to meld.
  4. Gently nestle the fish pieces into the simmering sauce. Cover the pot and cook until the fish is cooked through and flakes easily with a fork, about 5-7 minutes (depending on the thickness of the fish). Important: Do not overcook the fish!
  5. Stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed. Serve immediately, garnished with extra cilantro and lime wedges.