Caribbean Stewed Cod Fish Fillets

Steps

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1. 1
   Clean the boneless cod fish fillets by washing with lemon juice and cool water, then drain well.
   ▶ ≈0:49
2. 2
   Season the fish fillets with sea salt, black pepper, Caribbean green seasoning, and Madras curry powder, mixing well.
   ▶ ≈0:57
3. 3
   Heat a medium-sized pot over medium heat, add olive oil, and pour in the tomato sauce puree. Don't let the oil get too hot to prevent splashing.
   ▶ ≈3:42
4. 4
   Add black pepper and salt to taste, bring to a boil. Cook the tomato sauce until it thickens, darkens in color, and starts to clump together.
   ▶ ≈4:09
5. 5
   Stir in the tomato paste, sprinkle with smoked paprika and grated ginger, and continue cooking for about 4 to 5 minutes until the flavors meld.
   ▶ ≈5:18
6. 6
   Pour in the coconut milk and gently stir to combine all ingredients. Be careful not to splash or break up the sauce.
   ▶ ≈6:25
7. 7
   Bring to a boil and maintain a rolling boil for about 3 to 4 minutes to cook out the rawness from the coconut milk.
   ▶ ≈6:53
8. 8
   Gently add the seasoned cod fish pieces to the sauce and cook for about 4 to 5 minutes until the fish is cooked through and flakes easily. Be gentle to avoid breaking up the fish.
   ▶ ≈7:54
9. 9
   Taste the dish and adjust salt as needed. Add fresh parsley or cilantro for garnish, stir gently, and allow the sauce to thicken naturally.
   ▶ ≈9:02