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Coconut Curry Cod Stew with Sweet Potatoes, Broccoli, and Spinach
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound cod fillets, cut into 1-inch pieces
  • 2 medium sweet potatoes, peeled and diced
  • 3 cups broccoli florets
  • 4 cups fresh spinach leaves
  • 1 can (14 ounces) coconut milk
  • 2 tablespoons red curry paste
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
  • Stir in the red curry paste and cook for 1 minute until fragrant.
  • Add the sweet potatoes and vegetable broth. Bring to a simmer and cook for 10 minutes until the sweet potatoes begin to soften.
  • Pour in the coconut milk and stir to combine. Simmer for 5 more minutes.
  • Add the broccoli florets and cook for 4 minutes until they turn bright green.
  • Gently place the cod pieces into the pot. Simmer for 5 minutes until the fish turns opaque and flakes easily.
  • Stir in the spinach and cook for 1 minute until it wilts. Season with salt and pepper to taste before serving.

Notes

Simmer the sweet potatoes just until tender so they thicken the broth without turning mushy. Add the spinach right at the end to keep its color and avoid overcooking the cod, which can become tough if left too long.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife