Cilantro Coconut Seafood Stew


• 1 pound wild caught seafood, such as Alaskan salmon, halibut or scallops  
• 1 cup of cooked organic quinoa
• 1 organic onion, chopped
• 3-4 garlic cloves, minced or chopped
• 1 TBSP coconut oil
• 1 cup canned coconut milk
• 4 cups water or organic free-range chicken broth
• ½ cup fresh organic cilantro, chopped
• 1 3/4 cups diced organic tomatoes
• 1 organic lemon, juiced
• Dash of cayenne pepper
• ½ TBSP sea salt
• 3 chopped organic scallions
• 1 organic lime (for garnish)


  1. Cut fish into bite size pieces and chop onion, garlic and cilantro. Set aside.
  2. Add coconut oil to a medium-sized pot and turn on burner to high. Add in the garlic and onions and reduce heat to medium.
  3. Once the onions start to become translucent, add the coconut milk and seafood and cook on medium for about 5 minutes.
  4. Next, add the water, lemon juice, dash of cayenne pepper, and sea salt. Let cook for about 10 more minutes.
  5. Add the tomatoes and cooked quinoa, reduce heat to low, and simmer for about 5 minutes.
  6. Check fish to be sure it’s cooked through. Then turn off the stove and add the cilantro and scallions.
  7. Garnish each bowl with a slice of lime. Serve warm with a side of veggies.

Can be stored covered in refrigerator – it’s even better the next day!