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Caribbean Fish Stew

Ingredients

• 2 pounds sweet potatoes, peeled and coarsely chopped
• 1 1/4 cups chopped red sweet pepper
• 1/2 cup chopped onion
• 1 tablespoon grated ginger
• 1/2 teaspoon finely shredded lime zest
• 1 tablespoon lime juice
• 1 teaspoon Jamaican jerk seasoning
• 2 cloves garlic, minced
• 2 14-ounce cans chicken broth
• 1 14.5-ounce can diced tomatoes, undrained
• 1 pound fresh or frozen firm white fish
• 2 tablespoons snipped cilantro

Directions

1. In a slow cooker combine all ingredients except fish and cilantro.
2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
3. Thaw fish, if frozen.
4. Cut into 1-inch pieces.
5. If using low setting, turn to high setting.
6. Stir in fish.
7. Cover and cook 15 minutes.
8. Sprinkle each serving with cilantro.

Attribution