Tangy Seafood Bowl (Printable Version)

# What You'll Need:

01 - 1 pound cleaned and prepped shrimp
02 - 1 pound cod chunks
03 - 1 can (13.5 oz) coconut milk
04 - 4 cups seafood or chicken stock
05 - 1 medium chopped onion
06 - 2 cloves crushed garlic
07 - 1 diced red pepper
08 - 1 cup corn kernels (frozen or fresh)
09 - 1 medium diced zucchini
10 - 2 tablespoons fresh lime juice
11 - Zest from 1 lime
12 - 2 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - Pepper and salt to your liking
15 - Cilantro leaves for topping

# Steps to Follow:

01 - Pour olive oil into a big pot over medium heat. Toss in onion and garlic, cooking till they turn clear.
02 - Throw in the diced red pepper and zucchini chunks. Let them cook about 4-5 minutes till they get a bit soft.
03 - Pour your seafood or chicken stock into the pot. Let it come to a gentle bubble.
04 - While bubbling, add the coconut milk, corn kernels, lime juice, and grated lime zest.
05 - Sprinkle in cumin, salt, and pepper to match your taste. Let everything bubble gently for 10 minutes so flavors can mix together.
06 - Carefully drop in the shrimp and cod pieces. Let them cook for 5-7 minutes until they turn completely white and firm.
07 - Give it a taste and add more salt, pepper, or lime juice if needed.
08 - Take the pot off the heat and dish up while hot, sprinkled with fresh cilantro on top.

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