Olive and Tomato Fish Stew

Ingredients

• 2 tbsp (28 g) avocado oil
• 1 small onion, sliced thin
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1/2 tsp (1.5 g) ground cinnamon
• 1/2 tsp (1.5 g) ground coriander
• 1/2 tbsp (8 g) tomato puree
• 1/4 cup (30 g) pitted green olives, halved
• 1, 15 oz (425) can chopped tomatoes
• 1 cup (253 g) bone broth
• 2, 5 oz (142 g) haddock or cod filets
• 2 cups (40 g) arugula or rocket
• 1 baked sweet potato

Directions

1. In a medium skillet warm oil over medium heat. Add onion, carrot, garlic, cinnamon, and coriander. Cook 3-4 minutes until vegetables soften.
2. Add remaining ingredients, except for arugula/rocket. Cook uncovered over medium heat, flipping cod once, for approximately 10 minutes (until internal temperature of fish reaches 145 degrees F).
3. Mix in arugula/rocket and cook approximately one additional minute.
4. Serve warm with a baked sweet potato.

Servings : 2

Prep Time : 5 minutes

Cooking time: 15 Minutes

Nutrition Info

Calories: 452, Carbohydrate: 39 grams, Protein: 32 grams, Fat: 20 grams