Makes 4 servings
2 pounds fish (I used salmon, shrimp and scallops)
4 tablespoons palm fruit or coconut oil, divided
16 ounce can diced tomatoes
1 green pepper, diced
1 red pepper, diced
1 onion, diced
2 cloves garlic, crushed
1 can light coconut milk
1 cup unsweetened coconut milk (such as So Delicious brand)
1 teaspoon sea salt
Thai red curry paste or crushed red pepper flakes, optional
Cut fish into bite size pieces; I cubed the salmon and cut the shrimp in half. I used bay scallops (the little ones), but if using sea scallops, cut in half or quarters. Cook fish in 2 tablespoons oil for 2 1/2 minutes per side at medium heat. Remove fish and set aside.
Next saute rest of vegetables and garlic in rest of oil. Add remaining ingredients and simmer on low heat for 20 minutes. Add the previously sauteed fish and allow to simmer in the broth for another 10 minutes.
Add additional coconut mil if you would like the stew a little thinner.
Add red curry paste or crushed red pepper flakes if you want a little zing.
Slightly adapted from The Virgin Diet