Coconut Fish and Pumpkin Stew
Ingredients
- 2 tablespoons vegetable oil
- 2 shallots, cut into thin rings (1 cup)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon minced Scotch bonnet or serrano pepper
- Kosher salt and freshly ground pepper
- 1 pound calabaza squash, peeled and cut into ¾-inch pieces
- 1 cup tomato sauce
- 1 ¼ pounds skinless cod fillet, cut into 1 ¼-inch pieces
- 1 can (13.5 ounces) light coconut milk
- 4 cups packed baby spinach (5 ounces)
- Cooked rice, for serving (optional)
- Lime wedges, for serving
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