Ingredients:

  • 1 tablespoon (15 ml) vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 medium carrots, diced
  • 1 red bell pepper, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 can (14 oz/400 ml) coconut cream
  • 2 cups (480 ml) vegetable or chicken broth
  • 1 teaspoon (2 g) ground turmeric
  • 1 teaspoon (2 g) ground cumin
  • 1/2 teaspoon (1 g) cayenne pepper (adjust to taste)
  • 1 lb (450 g) cod fillets, cut into chunks
  • Salt and pepper to taste
  • Fresh cilantro or parsley, for garnish (optional)

Instructions:

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
  3. Incorporate diced carrots and bell pepper; cook for 5-7 minutes until softened.
  4. Add cherry tomatoes, turmeric, cumin, and cayenne. Stir well and cook for 2-3 minutes until the tomatoes begin to soften.
  5. Pour in the coconut cream and broth, stirring to combine. Bring to a gentle simmer.
  6. Add the cod chunks, season with salt and pepper, and let simmer for about 10 minutes, or until the cod is cooked through and flakes easily with a fork.
  7. Taste and adjust seasoning if needed; remove from heat.
  8. Garnish with fresh cilantro or parsley and serve hot.