MAKES 5 SERVINGS

253 calories | 6g carbs | 46g protein | 5g fat (per serving)

INGREDIENTS

• 10g Coconut Oil

• 2 x Garlic Cloves, chopped finely

• 1.5 x Tsps. Ground Cumin

• 1 x Tsp. Paprika

• 1 x Tsp. Himalayan Salt

• 250ml cold water

• 400g tin Chopped Tomatoes

• 1 x Green Bell Pepper, deseeded and cut into chunks

• 8 x Cherry Tomatoes

• 1kg White Fish Fillets, cut into chunks

• 60g Fresh Coriander, finely chopped

INSTRUCTION

Heat the oil in a large saucepan. Add the garlic, stir well and cook for 30 seconds. Add the cumin, paprika and salt and cook for a further minute, stirring continuously. Add the water and tinned tomatoes. Bring to the boil, then reduce to a simmer. Add the pepper, and simmer for 5 minutes. Add the fish and cherry tomatoes and cook for 10 minutes until the fish falls apart. You can even break the fish up with a wooden spoon if you need to. Finally stir in the coriander and remove from the heat. If you wish to you can serve up with a wedge of lemon.

NOTE: Can be kept in the fridge for up to 3 days, or frozen on the same day.