Paleo Whole30 Fish Stew
Servings: 6 servings
Calories: 188kcal
Ingredients
- 2 tablespoons garlic oil
- 2 bell peppers, chopped (red, orange or yellow)
- ¼ cup green onion, chopped
- 1 teaspoon salt
- 1 14.5 oz can fire roasted tomatoes
- 1 14oz can full fat coconut milk
- 2 cups chicken broth or water*
- 2 pounds white fish, Mahi Mahi
- ¼ teaspoon red pepper flakes
- fresh cilantro, chopped (optional)
Instructions
- Add garlic oil, peppers, green onion and salt to a large skillet. Cook over medium heat until veggies are tender, about 5 minutes.
- Add in the tomatoes, coconut milk, broth and fish. Cook (over medium heat) for 10 minutes, stirring regularly, making sure fish gets fully cooked.
- Taste and salt more if needed. I added another ½ teaspoon, but this will vary depending on broth used. Add red pepper flakes and cilantro if desired. Serve warm.
Notes
*Homemade broth with no onion or garlic to keep it low FODMAP. Or just use water.
**Tip for cutting the fish. Let it thaw about half way and then cut. It cuts easy and in nice chunks.
Nutrition
Calories: 188kcal | Carbohydrates: 0.4g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 76mg | Sodium: 469mg | Potassium: 471mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg