fish stew

Caribbean Fish Stew

serves 8


2 tablespoons olive oil
½ onion, sliced
1 sweet pepper, sliced
⅓ hot pepper, minced
1 tablespoon tomato paste
1 teaspoon smoked paprika
⅓ tsp thyme
2 cloves garlic, minced
⅓ bunch celery, sliced
1, 30 oz can (3 cups) diced tomatoes
2 pounds cod, diced
2 scallions, sliced
½ a lime, juiced
⅓ bunch cilantro, rough chopped

Heat olive oil in a pan and sauté onions till translucent, then add sweet and hot
peppers. Sauté for another minute.

Add tomato paste, smoked paprika, thyme and garlic, stir till tomato paste is starting to stick and spices and herbs become fragrant. Add diced tomatoes with some of their liquid and stir to loosen tomato paste and spices, add fish and celery. Bring to a simmer and cover the pot, allowing to simmer for 10 minutes or till the fish becomes flakey.
Add cilantro, lemons and scallions just before serving, enjoy!