1 tbsp olive oil
2 red onions, diced
600g diced swede and carrot
1 red chilli, sliced
2 tsp paprika
700ml chicken stock, made with 1 stock cube
390g carton chopped tomatoes
1 tbsp tomato pureé with garlic
2 yellow peppers, sliced
180g raw king prawns
250g cod, cut into 2-3 cm pieces
100g (bag) baby leaf spinach
2 limes, one squeezed and one cut into wedges
1 bunch coriander, roughly chopped
2. Add the chilli, paprika, stock, chopped tomatoes and tomato pureé. Sauté for 5 minutes. Add the peppers and bring to the boil. Reduce the heat and simmer for 15 minutes.
3. Add the prawns and cod and place a lid on top of the pan. Cook for 5 minutes over a medium-high heat. Take off the heat and add the spinach. Allow it to wilt, stirring occasionally. Add the juice of one lime and sprinkle over the coriander. Serve with the lime wedges.
22.0g carbohydrate 9.7g fibre 30.7g protein 5.1g Fat
Recipe from here
Do not clean coriander with the roots still attached - instead, simply keep them wrapped in a damp paper towel inside an open plastic bag and store in the salad drawer of the fridge, where they should last five to six days.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.