April 3, 2025
Baja Fish Stew
Baja Fish Stew
3 servings | 30 minutes
INGREDIENTS
- 2 Cod Fillet (cut into strips)
- 12 ozs Shrimp (large, peeled, deveined)
- 6 Garlic (clove, minced, divided)
- 1 Red Hot Chili Pepper (chopped finely)
- Sea Salt & Black Pepper (to taste)
- 2 tbsps Extra Virgin Olive Oil
- 6 stalks Green Onion (thinly sliced)
- 1 Green Bell Pepper (medium, sliced)
- 2 cups Chicken Broth
- 3 cups Diced Tomatoes (from the can, with the juices)
- 1/3 cup Lime Juice
- 1/2 cup Cilantro (chopped)
METHOD
- In a bowl, combine the cod, shrimp, 1/3 of the garlic, and chili peppers. Toss to coat and season with salt and pepper. Set aside.
- Heat the oil in a pot over medium heat. Add the green onions, bell peppers, and the remaining garlic. Cook for five to seven minutes, stirring frequently to prevent burning.
- Add the chicken broth and the tomatoes. Bring to a boil, then simmer for 10 minutes.
- Reduce the heat to a simmer, then add the fish mixture and lime juice. Cook for an additional three to four minutes or until the fish and shrimp are cooked through. Remove from the heat and stir in the cilantro.
- Divide into bowls and enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is equal to approximately 2 1/3 cups.
- More Flavor: Add coconut milk.
- Filet Size: One cod fillet is equal to 231 grams or eight ounces.
Nutrition Facts
Amount per serving
- 400 calories
- 11g fat
- 18g carbs
- 4g fiber
- 10g sugar
- 55g protein
- 252mg cholesterol
- 884mg sodium
- 3mg iron
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates