Ingredients

• 1.5 pounds cod filets , or other firm white fish
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lime , cut into wedges, or more as needed
• 2 tablespoons palm oil or olive oil
• 1 yellow onion , chopped
• 0.5 reds bell pepper
• 0.5 greens bell pepper
• 0.5 yellows bell pepper
• 1 stalk celery , chopped
• 3 cloves garlic , minced
• 2 tablespoons fresh ginger
• 1 tablespoon Old Bay
• 1 14.5-ounce) can roasted tomatoes
• 0.25 cups green onions
• 1 , 14-ounce

Instructions

1. 1 Pat fish dry with a paper towel. Season fish with salt and pepper, squeeze lime juice over each fillet, and gently rub in. Set aside.
2. 2 Heat oil in a Dutch oven over medium heat. Add onions, red pepper, green pepper, yellow pepper, and celery; cook for 1 to 2 minutes.
3. 3 Add garlic, ginger, and Old Bay seasoning. Cook until bell peppers begin to soften, 3 to 5 minutes.
4. 4 Add tomatoes and green onions, bring to a simmer, and cook, uncovered, for 3 to 5 minutes. Place fish pieces on top of the vegetables and pour coconut milk over the mixture.
5. 5 Bring soup to a simmer, reduce heat to low, cover, and simmer for 15 minutes. Taste; adjust seasoning with salt and lime juice to taste.

Nutrition per serving