I created a yummy Cod Stew today. 

I could not find a recipe that was gluten-free and dairy-free online, so here is mine.

Ingredients Serve: 4

•    1 pound of cod, skinned, boned & cut into bite-size pieces (or pre-cut cod frozen @ Trader Joes grocery store)
•    1 tablespoon olive oil mixed with hot pepper seeds
•    2 large onions, 1 chopped, then other in large sections
•    2 (19-ounce) cans diced tomatoes
•    1 teaspoon chopped garlic
•    1 teaspoon basil
•    1/2 teaspoon salt
•    1/8 teaspoon black pepper
•    1 can black beans
•    3 large carrots sliced 1/8” thin
•    1/4 cup frozen chopped mango
•    (Optional) 1/2 teaspoon crushed dry chili pepper

How To Cook Cod Stew:
•    Into a large skillet (4-5 quart) preheat olive oil mixed with hot pepper seeds over medium-low heat.
•    Cook carrots & onions, stirring, for approximately 3 minutes, until soft.
•    Mix in stewed tomatoes, garlic, basil, salt, black pepper, and crushed chili pepper.
•    Bring to a boil.
•    Lower heat, cover and simmer for approximately 5 minutes.
•    Bring to a boil, stirring .
•    Mix in cod pieces & mango
•    Cook over low heat, covered, for 10 minutes, until fish pieces can easily be broken-up with a fork.
•    Just before serving, ladle stew into 4 soup bowls.
•    Serve, garnish with chopped parsley if desired.

If for some reason you cannot see the image, it’s available here on Instagram.