Fish Stew with Zucchini in Coconut Sauce
A source of omega-3 fatty acids and protein, this dish supports heart and brain health. Coconut milk adds a creamy texture and exotic flavor, while spices enhance antioxidant properties. Perfect for balanced nutrition and a keto diet.
Fish stew with zucchini in coconut sauce cooks quickly, so the fish stays tender and the vegetables keep their shape. Ginger, turmeric and lemon brighten the sauce.
Cut cod (70 g) and salmon (70 g) into large cubes. Put the fish in a skillet, pour in unsweetened coconut milk (120 g), and add turmeric (1 g), ginger (10 g), garlic (5 g), sea salt (1 g) and black pepper (1 g).
Simmer the fish over medium heat for 5 minutes. Add zucchini (60 g) and tomato (40 g), cut into small pieces, and cook for another 2-3 minutes.
Finish with lemon (10 g) and chopped cilantro (10 g). Stir gently so the fish pieces stay whole.
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