Black Cod Caribbean Stew

00:30:00

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.

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Ingredients
- Serves 4 +
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2 can (14 fluid ounce) Coconut Milk
3 cup Vegetable Broth
1 pound Black Cod
1 Small Onion
1 tablespoon Lime Juice
to taste Salt and Pepper
Directions HIDE IMAGES
STEP 1
Combine Coconut Milk (2 can) and Vegetable Broth (3 cup) 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 pound) 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 tablespoon).
Share Your Tips
Lucy Zhou
Just made this! Delicious and healthy!
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