I love the convenience of a simple one-pot meal that simmers on the stove top. This recipe is an eclectic combination of herbs and spices. The broth—infused with onion, chiles, and cilantro—pairs wonderfully with the white fish. This recipe is great for those following a low carb or paleo diet lifestyle as there are very little carbs in this recipe.
Ingredients
- 4 tbsp cold pressed extra virgin olive oil
- 1 large onion, diced
- 2 red chilies, seeded and finely chopped
- 1 carrot, peeled and chopped
- 3 tbsp minced garlic
- 2 red bell peppers, chopped
- 2 bunches of cilantro, coarsely chopped
- 1 lb firm white fish fillets**, cut into chunks2 tsp dried oregano
- Salt and pepper to taste
Directions
1. Heat olive oil in a large pan.
2. Add onions and garlic and sautee until softened, about 5 minutes.
3. Add chiles,carrots, and bell peppers and cook until softened.
4. Stir in chopped cilantro and mix well.
5. Add fish chunks on top and sprinkle with oregano and salt and pepper to taste.
6. Cover and cook over low heat for 15-20 minutes, until fish flakes easily.
7. Serve immediately.
**Cod, haddock, whiting
lemon sole, halibut, flounder, hake, monkfish, pollack, red snapper, sea bass, shark, tilapia, canned tuna
