Fish Stew with Turmeric, Sweet Potatoes and Carrots | RICARDO

Ingredients

• 2 large sweet potatoes, peeled and cut into 1/2-inch (1.5 cm) thick slices
• 2 large carrots, cut into 1/2-inch (1.5 cm) thick slices
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) lime juice
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 small bird’s eye chili pepper, thinly sliced
• 1 lb (455 g) skinless white fish, cut into large pieces
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tbsp chopped fresh ginger
• 1 tomato, diced
• 1/2 cup (125 ml) low-sodium chicken broth
• 1/2 cup (125 ml) light coconut milk
• Lime wedges (optional)