Little Sailor's Monsoon Fish Stew

In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until they become soft and translucent.

Stir in the mild paprika and a pinch of turmeric to release their colors. Add the diced carrots, peas, sweet corn, and chopped spinach, cooking for 3-4 minutes until the veggies start to soften.

Pour in the low-sodium tomato puree and water. Stir well and bring the mixture to a gentle, bubbling simmer.

Gently nestle the bite-size fish pieces into the sauce. Cover the pan and let it cook for 6-8 minutes, or until the fish flakes easily with a fork and all vegetables are completely tender.

Remove from heat and stir in a squeeze of fresh lemon juice. Let it cool slightly before serving warm over a scoop of soft cooked rice or quinoa.