2 TBSP coconut oil
1 serrano pepper
14.5 oz can coconut milk
1 cup broth
1 1/2 pounds cod loin
1 TBSP Spice by Rachel Sweet AUTUMN GOLD (BUTTERY AUTUMN) MIX
Slice the pepper thinly and peel and dice the shallots and set aside. Add the coconut oil to a medium pot and turn the heat to medium. When the oil melts, add the shallots and peppers and cook 5 minutes.
Add the tablespoon of AUTUMN GOLD SEASONING MIX and mix the veggies until evenly coated. Then add the broth and the contents of the can of coconut milk. Keep the heat on medium and cut the cod loin into 4 to 5 pieces so that they fit into the pot. Add the cod and make sure the pieces are under the liquid. Arrange them until they are all submerged and simmer for 6 minutes.
Shut off the heat and then squeeze the lime into the pot. Stir to mix and serve in bowls or over rice or quinoa.