Captain's Alaska pollock stew

Ingredients

• 600 g Alaska pollock back
• 2 garlic cloves, chopped
• The juice from 1 lime
• 1 tsp salt
• 1/2 tsp black peppar
• 2 tbsp olive oil
• 1 yellow onion, sliced
• 1 red bell pepper, cut into strips
• 1 green or yellow bell pepper, cut into strips
• 2 tomatoes, chopped
• 1 can coconut milk (400 ml)
• 2-3 tbsp tomato paste
• 1 can of crushed tomatoes (400 g)
• 2 tbsp fish stock (can be adjusted to taste)
• 1 tsp paprika powder
• 1 tsp cayenne pepper (optional, depending on how spicy you want it)
• 1 handfull of fresh coriander, chopped (or parsley)
• Cook rice (for serving)

How to make

1. Thaw the pollock and marinate in a bowl with lime juice, a little of the garlic, salt and pepper for about 15 minutes.
2. Heat olive oil over medium heat. Add onion and bell pepper, and sauté until softened.
3. Add the remaining garlic, chopped tomatoes, tomato paste, crushed tomatoes, fish stock, paprika and cayenne pepper. Cook for 5-10 minutes to blend the flavors and thicken the mixture.
4. Add the marinated fish to the pot and pour over the coconut milk. Stir gently to coat the fish in the sauce. Cook over low heat for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Stir in the chopped coriander just before serving.

Serve with freshly cooked rice and a good bread!