Quick Fish Stew
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
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