Light and Lean Fish Stew

PREP TIME: 5 minutes
COOK TIME: 15 minutes

1 tbsp. olive oil
2 garlic cloves, crushed
1 tsp ground cumin
1/2 tsp paprika
8 oz. can diced tomatoes
1 cup low-sodium, organic chicken stock
1 yellow onion, chopped
1 red pepper, deseeded, cut into chunks
1 lb. white fish fillets, cut into chunks
1/2 cup cilantro roughly chopped
1 lemon, cut into wedges

Heat oil in a saucepan. Add in the garlic, cumin and paprika and cook for 1 min. Add 1 cup chicken stock and the tomatoes. Bring to a boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Add salt and pepper to taste. Serve with a sprinkle of cilantro and a wedge of lemon.