Quick Fish Stew

Ingredients

10g organic butter or coconut oil

2 garlic cloves, chopped finely

1½ tsps ground cumin

1 tsp paprika

1 tsp himalayan salt

250ml cold water

1 x 400g can chopped tomatoes

8 cherry tomatoes

1 green bell pepper, deseeded, cut into chunks

1kg white fish fillets, cut into chunks

60g fresh coriander, finely chopped

1 lemon cut into quarter wedges

Method

Heat butter or oil n a large saucepan.
Add the garlic and stir well. Cook for 30 seconds.
Add the cumin, paprika and salt and cook for 1 minute, stirring continuously.
Add the water and tomatoes. Bring to the boil, then reduce to a simmer.
Add the pepper, and simmer for 5 minutes.
Add the fish and cherry tomatoes and cook for 10 minutes until the fish falls apart. Break the fish up with a wooden spoon. Stir in the coriander and remove from heat.
Serve with a wedge of lemon.

Suggestion: Tastes great with a serving of fresh green leafy vegetables, such as spinach or kale