Whole 30 Curry Fish Stew with Lemon and Parsley
Total time45 min
Prep time15 min
Cook time30 min
4.6(11)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes, no salt added
- 2 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ lb cod fillets, cut into 2-inch pieces
- 2 cups baby spinach
- 1 lemon, zested and juiced
- ½ cup fresh parsley, roughly chopped
- salt and pepper to taste
Instructions
- 1
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.
- 2
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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