Caribbean Fish Stew

Get the Cod (1 lb) out of the fridge.

Heat the Olive Oil (2 Tbsp) in a wide pan, one with a lid, over low heat. Then add the Onion (1) and Garlic (2 cloves). Make sure the heat is now on very low as we don’t want to burn the garlic. Allow this to cook gently for 3-4 minutes.

Up-next we can add the Orange Bell Pepper (1/2), Yellow Bell Pepper (1/2), Celery (1 stalk), and Scotch Bonnet Pepper (1/4). Take the heat up to medium and stir well. Cook for 2 minutes.

Now add the Tomato Paste (1 Tbsp) and Hot Smoked Paprika (1/2 tsp) and stir well. Go in with the Freshly Ground Black Pepper (1/4 tsp), Fresh Thyme (4 sprigs), and Salt (1/2 tsp), then add in the pieces of cod. Stir well, then add the Tomato (1/2) and Fresh Parsley (2 Tbsp). Turn heat to medium-low, add a splash of Water (1 splash) to help steam-cook the fish, then cover the pot and allow to cook for about 5 minutes.

Remove the lid. The Cod should be fully cooked by now so it’s time to taste for salt and adjust accordingly. Turn the heat off, toss in the Scallion (1 bunch) and squeeze the juice from the Lemon (1/2) over the top. Serve warm.