Simmering cod and shrimp in a cumin-scented coconut milk broth creates a delicate seafood stew that's not quite bouillabaisse, not quite Thai coconut curry, but takes inspiration from both. It comes together quickly, making a perfect choice for a weeknight dinner.
Heat the oil in a pan over medium heat. Add the asparagus and sauté for three to four minutes. Add the cumin, tomato paste, salt, and pepper.
Add the water and coconut milk to the pan and stir well. Bring to a boil, then turn down the heat to simmer. Place the cod and shrimp in the pan, cover with a lid and cook for seven to eight minutes or until everything is cooked through.
Divide the stew between serving plates, top with chives, and serve with lime wedges. Enjoy!
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
