recipe:

SIBO-Friendly curried
fisherman's stew

 
curried fishermans stew.png
 

I always have individually wrapped frozen cod on hand for this dish. (It will defrost in 30 minutes in a bowl of cold water.)  Anti-inflammatory omega 3 fats, warming curry , creamy coconut and tangy tomatoes create a perfectly balanced dish. This is comfort food!

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INGREDIENTS

  • 1 lb. frozen cod filet (or salmon), chopped into bite-size pieces

  • 1 15-oz. can full-fat coconut milk (no gums)

  • 1 15-oz. can chopped tomatoes

  • Salt and pepper

  • 1 tablespoon curry powder (check label to avoid garlic or filler starches)

  • Juice of ½ lime

  • Cilantro for garnish

DIRECTIONS

  1. Heat coconut milk, tomatoes and curry to medium-low, then simmer 10 minutes

  2. Add cod and bring to boil. Quickly reduce and simmer for another 5-10 minutes. (Don’t overcook the fish! It wants to be soft and inviting.

  3. Add lime juice and salt and pepper to taste.

  4. Serve alone as a soup, or over ½ cup white rice if you want something more hearty.

  5. Garnish with chopped cilantro for an added boost of flavor (and detox power).

  6. Heat coconut milk, tomatoes and curry to medium-low, then simmer 10 minutes

  7. Add cod and bring to boil. Quickly reduce and simmer for another 5-10 minutes. (Don’t overcook the fish! It wants to be soft and inviting.

  8. Add lime juice and salt and pepper to taste.

  9. Serve alone as a soup, or over ½ cup white rice if you want something more hearty.

  10. Garnish with chopped cilantro for an added boost of flavor (and detox power).