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
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)