Black Cod Caribbean Stew

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cans
(14 fl oz)

GOYA® Coconut Milk

3 cups

Vegetable Broth

or Chicken Broth

1 lb

Black Cod

1/2 cup

Fresh Cilantro

1

Red Bell Pepper

1

Jalapeño Pepper

1

Small Onion

1/2

Lime , juiced

1 Tbsp juice per 4 servings

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Combine GOYA® 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 (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.

Step 7

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