Name: Coconut Pollock Stew
Prep time: 15 min
Cook time: 30 min
Ingredients: 1/4 cup Brown rice; 1 tbsp Extra-virgin olive oil; 2 cloves Garlic (minced); 1/4 cup Red onion (diced); 1/2 tsp Fresh ginger (minced); 2 cups Chicken broth; 1/2 lb Pollock (diced into bite sized pieces (substitute cod if desired)); 1 cup Coconut milk; 1/2 cup Chickpeas; 3 cups Tuscan Kale (chopped); 1/2 tsp Thai red curry paste; 2 tsp Lime juice (fresh squeezed); 2 chunks Crusty bread (toasted or warmed); 1/2 tsp Smoked paprika

Coconut Pollock Stew

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Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 611kcal

Ingredients

1/4 cup Brown rice
1 tbsp Extra-virgin olive oil
2 cloves Garlic minced
1/4 cup Red onion diced
1/2 tsp Fresh ginger minced
2 cups Chicken broth
1/2 lb Pollock diced into bite sized pieces (substitute cod if desired)
1 cup Coconut milk
1/2 cup Chickpeas
3 cups Tuscan Kale chopped
1/2 tsp Thai red curry paste
2 tsp Lime juice fresh squeezed
2 chunks Crusty bread toasted or warmed
1/2 tsp Smoked paprika

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Instructions

Cook the rice according to the instructions on the package. Once done, season with salt and pepper to taste. Cover with a lid to keep warm.
Heat a pot over medium heat. Once hot, add the oil. Sauté the garlic, onion, and ginger until the onion starts to soften.
Add the broth, coconut milk, chickpeas, curry paste, lime juice, and kale. Stir well, bring to a low simmer to build flavor. Season with salt and pepper to taste. Add the pollock to the simmering pot and cook for 8 to 10 minutes until its cooked through.
Use a slotted spoon to portion the pollock and vegetables, ladle one scoop of broth or a little more if needed over top (don't over serve the broth, discard extra broth or freeze for future use) Serve with rice and bread. Garnish with a sprinkling of smoked paprika.

Nutrition