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Creamy Coconut Cod Stew with Yukon Potatoes, Spinach, and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound cod fillets, cut into bite-sized pieces
  • 4 medium Yukon potatoes, diced
  • 3 carrots, peeled and sliced
  • 5 ounces fresh spinach
  • 1 (14-ounce) can coconut milk
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • Salt and black pepper, to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
  • Stir in the carrots and potatoes. Cook for two minutes to coat them with the oil.
  • Pour in the coconut milk and vegetable broth. Add salt and pepper. Bring the mixture to a simmer and cook until the potatoes are tender.
  • Add the cod pieces and simmer gently until the fish turns opaque and flakes easily.
  • Turn off the heat and stir in the spinach until it wilts.

Notes

Use full-fat coconut milk to keep the broth thick and creamy. Add the spinach off the heat so it stays bright green. Leftovers reheat well on low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife