This deeply aromatic stew is exactly the kind of warming, nourishing bowl you want when you're eating with intention. Flaky cod simmers gently in a golden broth built from turmeric, cumin, coriander, and fresh ginger — a lineup of anti-inflammatory spices that does serious heavy lifting in both flavor and function. Full-fat coconut milk gives the broth a silky richness, while no-salt-added diced tomatoes keep things clean and free from the hidden additives that can sneak into pantry staples. Baby spinach wilts right into the pot at the end, adding a boost of greens without any extra effort. A generous finish of fresh lemon zest, lemon juice, and roughly chopped parsley brightens the whole dish and keeps it feeling vibrant rather than heavy. Mold-avoidant eating can make rich, satisfying meals feel out of reach, but every ingredient here is straightforward and fresh — no fermented, aged, or processed components to navigate around. Serves four, and it comes together in a single pot, which makes cleanup just as easy as the cooking.
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Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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