Brazilian Fish & Coconut Milk Stew (Low Carb)

• 1 lb fresh cod (or other white fleshy fish)
• 2 limes, juice of
• 1 teaspoon salt
• 2 tablespoons oil
• 2 onions, diced
• 1 bell pepper, diced (any color)
• 3 garlic cloves, minced
• 6 tomatoes, peeled seeded, diced
• 2 cups coconut milk
• 1 teaspoon Old Bay Seasoning
• pepper

1. Fish Marinade:
2. Mix juice of 2 limes and salt in a glass or plastic bowl - lay your fish in the bowl and try to cover as much as possible. Refrigerate for 30 minutes.
3. While marinating - heat oil in your soup pot - saute onions and peppers until onions are opaque. Add Garlic and saute for another minute. Add tomatoes and let simmer for approximately 10 minutes or until tomatoes have reduced somewhat.
4. Stirr in coconut milk and fish including the marinade, old bay seasoning and pepper. Do not add any more salt - this recipe borrows its salt from the fish and the "old bay" seasoning. Bring to a boil then reduce heat and simmer for 10 minutes or until fish is cooked and chunked apart.
5. Serve.

fresh cod, salt, oil, onions, bell pepper, garlic, tomatoes, coconut milk, pepper

Taken from www.food.com/recipe/brazilian-fish-coconut-milk-stew-low-carb-265958 (may not work)