Name: Coconut Lime Fish Soup
Ingredients: 1 1/2 pounds cod filets, or other firm white fish; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 lime, cut into wedges, or more as needed; 2 tablespoons palm oil or olive oil; 1 yellow onion, chopped; 1/2 red bell pepper, cut into bite-sized pieces; 1/2 green bell pepper, cut into bite-sized pieces; 1/2 yellow bell pepper, cut into bite-sized pieces; 1 stalk celery, chopped; 3 cloves garlic, minced; 2 tablespoons minced fresh ginger; 1 tablespoon seafood seasoning, such as Old Bay®; 1 (14.5-ounce) can roasted tomatoes; 1/4 cup chopped green onions, green part only; 1 (14-ounce) can coconut milk

Ingredients

Scale

1 1/2 pounds cod filets, or other firm white fish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 lime, cut into wedges, or more as needed
2 tablespoons palm oil or olive oil
1 yellow onion, chopped
1/2 red bell pepper, cut into bite-sized pieces
1/2 green bell pepper, cut into bite-sized pieces
1/2 yellow bell pepper, cut into bite-sized pieces
1 stalk celery, chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon seafood seasoning, such as Old Bay®
1 (14.5-ounce) can roasted tomatoes
1/4 cup chopped green onions, green part only
1 (14-ounce) can coconut milk

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Instructions

Pat fish dry with a paper towel. Season fish with salt and pepper, squeeze lime juice over each fillet, and gently rub in. Set aside.
Heat oil in a Dutch oven over medium heat. Add onions, red pepper, green pepper, yellow pepper, and celery; cook for 1 to 2 minutes.
Add garlic, ginger, and Old Bay seasoning. Cook until bell peppers begin to soften, 3 to 5 minutes.
Add tomatoes and green onions, bring to a simmer, and cook, uncovered, for 3 to 5 minutes. Place fish pieces on top of the vegetables and pour coconut milk over the mixture.
Bring soup to a simmer, reduce heat to low, cover, and simmer for 15 minutes. Taste; adjust seasoning with salt and lime juice to taste.