Bahamian-Style Coconut Spiced Fish Stew

Ingredients

• 3 limes, for juice
• 4 cloves garlic
• 2 medium sweet onions
• 3 medium bell peppers (assorted colors)
• 4 (6 oz) white fish fillets (such as tilapia, snapper, or cod; about 1 ½ lb)
• Large zip-top bag
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon crushed red pepper
• 1 cup white rice
• 3 tablespoons olive oil, divided
• 1 (14.5 oz) can diced tomatoes with garlic
• 1 (13.5 oz) can lite coconut milk
• ¼ bunch fresh cilantro

Steps

1. Juice limes (3 tablespoons). Chop garlic, onions (2 cups), and peppers (3 cups). Cut fish into 2-inch chunks (wash hands).
2. Place in bag: lime juice, garlic, cumin, paprika, salt, and crushed red pepper; shake gently to blend. Add fish (wash hands) and seal bag tightly; turn to coat fish evenly and let stand 20 minutes (or overnight) to marinate.
3. Prepare rice following package instructions (adding 1 tablespoon oil). Preheat large stockpot on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pot, then stir in onions and peppers; cook and stir 3 minutes.
4. Stir in fish mixture, tomatoes, and coconut milk. Reduce heat to low and cover; simmer 15 minutes, stirring occasionally (gently, to keep fish from breaking apart). Chop cilantro and stir into stew; cook 5 more minutes and until fish is opaque and separates easily. Serve over rice.
5. Note: Always check fish for bones.