Coconut Curry Fish Stew (low FODMAP)

Ingredients

• 2 tablespoon coconut oil

• 3 inches ginger root, minced

• 3 tablespoons curry powder

• 1/4 teaspoon turmeric

• 1/4 teaspoon cayenne

• 1 tablespoon sea salt

• 1/2 teaspoon fresh ground black pepper

• 2 quarts chicken, or fish broth or stock

• 1 can full-fat coconut milk, (I like Native Forest brand)

• 1 can (28 ounces) organic crushed tomatoes

• 1 red bell pepper

• 3 sticks dried lemongrass, (optional)

• 2 pounds cod, or haddock, cut into 2-inch cubes

• 1/2 cup chopped fresh cilantro, plus more for garnish

• Lime zest, for garnish

Instructions

1. Heat the oil in a saucepan. Add the ginger and sauté for about 3 minutes.

2. Add the spices stirring for about 2 minutes.

3. Add the stock, coconut milk, tomatoes, bell pepper, lemon grass and bring to a boil. Reduce the heat to a simmer for 25 minutes. Add the fish and cilantro, and cook for an additional 10 minutes.

4. Garnish with lime zest and more cilantro. Serve.