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 3/4-inch pieces
1 cup tomato sauce
1 1/4 pounds skinless cod fillet, cut into 1 1/4-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
Preparation
Heat oil in a pot over medium-high. Add shallots, thyme, and chile pepper; season with salt. Cook, stirring occasionally, until shallots are golden brown in places, about 4 minutes.
Add squash, tomato sauce, and 1 1/2 cups water; bring to a boil, then reduce heat to medium-low, cover, and cook until squash is tender, 10 to 12 minutes. Meanwhile, season fish with salt and pepper.
Stir coconut milk and fish into stew. Cook at a bare simmer, stirring occasionally, until fish is just cooked through, about 5 minutes. Add spinach and simmer, gently stirring, until wilted and darkened slightly, about 1 minute. Spoon stew over rice and serve with lime wedges.
