RECIPE
9 INGREDIENTS7 STEPS30MIN

Black Cod Caribbean Stew

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Community Seafood
A grassroots effort to support our fishing community and a sustainable future for seafood. Find us at local farmers markets or our location in SoCal.
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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.

30MIN

Total Cooking Time

9

Ingredients
Community Seafood
A grassroots effort to support our fishing community and a sustainable future for seafood. Find us at local farmers markets or our location in SoCal.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 cans
(14 fl oz)
Coconut Milk
3 cups
Vegetable Broth
Chicken Broth
1 lb
Black Cod
1
Small Onion
to taste
Salt and Pepper
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Directions

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Step 1
Combine Coconut Milk (2 cans) and Vegetable Broth (3 cups) in a large pot and bring to a boil.
Step 2
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) .
Step 3
Rinse the Black Cod (1 lb) well under cold water.
Step 4
Cube the fish in line with the pin bones so you can easily remove them.
Step 5
Add the bell pepper, onion and jalapeno to the pot, and simmer for 10 to 15 minutes.
Step 6
Add Salt and Pepper (to taste) . Stir in the cubed fish and cook for 5 minutes, until the fish is cooked through and flaky.
Step 7
Remove from heat and stir in the cilantro and Lime Juice (1 Tbsp) .

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