Black Cod Caribbean Stew

Caribbean rundown is a fish stew made with coconut milk, onion, peppers and spices. In his version, Seattle chef Edouardo Jordan makes the stew with green plantains and tops it with superrich, crispy pan-seared black cod as well as spicy shishitos.

Total Time

30min

5.0

1 Rating

Author: Community Seafood

Servings:

Ingredients

•

2 cans
(14 fl oz)

Coconut Milk

•

3 cups

Vegetable Broth

or Chicken Broth

•

1 lb

Black Cod

•

1/2 cup

Fresh Cilantro

•

Red Bell Pepper

•

Jalapeño Pepper

•

Small Onion

•

1/2

Lime , juiced

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Combine Coconut Milk (2 cans) and Vegetable Broth (3 cups) in a large pot and bring to a boil.

Dice the Red Bell Pepper (1) and Onion (1) . Chop the Fresh Cilantro (1/2 cup) , and seed and finely dice the Jalapeño Pepper (1) .

Rinse the Black Cod (1 lb) well under cold water.

Cube the fish in line with the pin bones so you can easily remove them.

Add the bell pepper, onion and jalapeno to the pot, and simmer for 10 to 15 minutes.

Add Salt (to taste) and Ground Black Pepper (to taste) . Stir in the cubed fish and cook for 5 minutes, until the fish is cooked through and flaky.

Remove from heat and stir in the cilantro and juice from Lime (1/2) .

Nutrition Per Serving

CALORIES

449

FAT

45.7 g

PROTEIN

26.0 g

CARBS

13.8 g