Ingre­di­ents

• 3 Large Cod Filets cut into bite-sized cubes
• 1 can of coconut milk (or 1.5 cups of home­made coconut milk, or 1 cup of Heavy Cream)
• 3 tbs Coconut Oil
• 1 cup of fine coconut flakes (I put coconut in a food proces­sor and pulsed until fine)
• 1 small red onion (optional but I liked the flavor)
• 1 bunch of green onions
• 1/2 green pepper
• 1/2 tomato
• 2 bulbs of garlic
• 1 palm of sea salt
• 1 palm of dry cilantro
• 1 palm of dry oregano
• 1 palm of ground pepper
• 1 palm to 2 palms of Old Bay
• 1 cup of Fish Bone Broth to cover (you can also use chicken stock)
• 2 cups of kale washed and torn into bit-sized pieces.

Instruc­tions

1. Heat a large ceramic soup pot and had coconut oil.
2. Sauté onions until brown.
3. Add pep­pers, and tomato.
4. Add dry herbs start­ing with the salt and end­ing with the Old Bay.
5. Add fish and stir slightly to coat with seasoning.
6. Let cook for about 2 min­utes and then remove (yep, scoop them out)
7. Add broth scrap­ing the bot­tom of the pan to get all the sauteed good­ness. Bring to a boil.
8. Add coconut milk and coconut flakes. Stir and bring to an almost boil.
9. Add fish and cook for 5 minutes.
10. Turn pot off and add kale. Cover again and let kale soften.
11. Enjoy!