Caribbean Fish Stew (Gluten-Free)

Instructions

1. 1Cut the about 680 g Firm White Fish into 2.54 cm pieces. Season these pieces with the 1 tsp Salt and 0.5 tsp Black Pepper.
2. 2Place a large pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tbsp Coconut Oil.
3. 3Once the coconut oil is shimmering, add the 1 medium Onion, chopped, and 3 cloves Garlic, minced. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Add the 2 medium Bell Peppers, cut into 2.54 cm pieces, to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
5. 5Pour in the 1 can Canned Diced Tomatoes, the 1 can Coconut Milk, and the 1 cup Fish Broth. Add the 2 sprigs Thyme and the 0.25 small Scotch Bonnet Pepper, finely minced (wear gloves when handling). Stir everything together and bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C).
6. 6Carefully add the seasoned about 680 g Firm White Fish pieces to the simmering liquid. Reduce the heat to low (148.9°C / 150°C) and simmer gently for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
7. 7In a small bowl, whisk together the 1 tbsp Arrowroot Powder with 2 tbsp of water until smooth. Pour this mixture into the simmering stew while stirring constantly. Continue to stir for 1-2 minutes until the stew has thickened.
8. 8Remove the pot from the heat. Stir in the 2 tbsp Lime Juice. Serve the Caribbean Fish Stew hot.

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