2cupschopped vegetables of choicemix and match, carrots, celery, broccoli, cauliflower, green beans, ect
114 oz.can coconut milk
Optional Add Ins:
1/4cup chopped soft herbs such as basil or tarragon
Citrus zest, to taste
Handful of chopped hardy greens
Handful of snap or snow peas, corn, or peas
Instructions
In a large bowl, mix the citrus juice with the oregano, coriander, cumin, paprika, garlic, and salt and pepper. Add the fish, mix to coat, and set aside. This can be done up to 1 hour ahead of time.
Preheat a large saucepot or Dutch oven over medium-high heat. Add the oil andsauteĢ the onions for about 3 minutes until golden brown.
Add the peppers and tomato and continue to cook, about 3 minutes. Add the vegetables, and continue to sauteĢ until the vegetables are slightly softened, about 5 minutes.
Stir in the coconut milk, add the coated fish, and mix. Bring to a boil, then reduce to a simmer. Continue to simmer until the fish and vegetables are cooked and the sauce is thickened, about 20 minutes.
Stir in any optional add-ins. Taste and adjust the seasoning with hot sauce, salt,pepper, or citrus zest.