Prep Time: 15 minutes | Cooking Time: 35 minutes | Servings: 6
¼ cup coconut oil
1 tablespoon minced garlic
1 onion, chopped
2 celery stalks, chopped
½ fennel bulb, thinly sliced
1 carrot, diced
1 sweet potato, diced
1 (15-ounce / 425-g) can low sodium diced tomatoes
1 cup coconut milk
1 cup low-sodium chicken broth
¼ teaspoon red pepper flakes
12 ounces (340 g) haddock, cut into 1-inch chunks
2 tablespoons chopped fresh cilantro, for garnish
1. In a large saucepan, heat the coconut oil over medium-high heat.
2. Add the garlic, onion, and celery and saut é for about 4 minutes, stirring occasionally, or until they are tender.
3. Stir in the fennel bulb, carrot, and sweet potato and saut é for 4 minutes more.
4. Add the diced tomatoes, coconut milk, chicken broth, and red pepper flakes and stir to incorporate, then bring the mixture to a boil.
5. Once it starts to boil, reduce the heat to low, and bring to a simmer for about 15 minutes, or until the vegetables are fork-tender.
6. Add the haddock chunks and continue simmering for about 10 minutes, or until the fish is cooked through.
7. Sprinkle the cilantro on top for garnish before serving.
Per Serving calories: 276 | fat: 20.9g | protein: 14.2g | carbs: 6.8g | fiber: 3.0g | sodium: 226mg