Instructions

• In a large frying pan, melt the coconut oil over medium to high heat. Add the sliced spring onions and cumin seeds. Sauté for about a minute.
• Add the chunks of cod, zucchini, and cherry tomatoes. Stir and cook for 2 minutes, turning the ingredients to ensure even cooking.
• Stir in the tomato puree and sprinkle in the dried chili flakes, cayenne pepper, along with a pinch of salt and black pepper. Toss all the ingredients together and cook for an additional minute.
• Pour in 150 ml of water and mix well, then reduce the heat to medium. Cover the pan with a lid and allow the ingredients to cook for 3-5 minutes, or until the cod is fully cooked. You can check the doneness by cutting one of the thickest cod pieces in half to ensure it has turned from raw, pale flesh to fully cooked, bright white.
• Serve the spiced cod stew, garnished with pine nuts, and squeeze lemon juice over the top.