Craving something cozy yet tropical? Look no further than this Creamy Coconut White Fish Stew. This delightful dish perfectly balances tender white fish with a medley of juicy tomatoes, rich coconut milk, and an array of warm spices that together create a satisfying bowl of comfort. Whether you’re looking for an easy weeknight dinner, a light lunch, or just a tasty seafood dish, this one-pot wonder delivers flavor and nutrition in each spoonful. The creamy consistency and vibrant flavors make it a hit among seafood lovers and those seeking a healthier option.
Not only is this stew incredibly flavorful, but it is also incredibly simple to prepare. You can whip it up in about 30 minutes, making it an ideal choice for busy weeknights or even a casual dinner party. Plus, it’s naturally gluten-free, dairy-free, and loaded with lean protein. This recipe deserves a spot in your collection of go-to healthy dinner ideas. So, fetch your apron and get ready to indulge in a warm bowl of this delicious stew!
Why You’ll Love This Creamy Coconut White Fish Stew
- Flavorful Fusion: Enjoy a delightful blend of spices and creamy coconut milk that enhances the natural sweetness of the fish.
- Quick and Easy: Ready in just 30 minutes, perfect for weeknight dinners.
- Nutritious: Packed with protein and healthy ingredients, this dish is a guilt-free meal option.
- One-Pot Wonder: Minimal cleanup needed as everything is made in one pot.
- Adaptable: Customize with your choice of fish or veggies according to preference.
Preparation Phase & Tools to Use
Before you dive into making this creamy coconut white fish stew, it’s crucial to prepare your kitchen and gather all necessary tools. First, ensure you have a large pot that can comfortably hold all the ingredients while allowing for even cooking. A wooden spoon will come in handy for stirring, while a sharp knife and a cutting board are essential for chopping and preparing your vegetables and fish. To make the process as seamless as possible, measure out all the ingredients beforehand. This practice, known as ‘mise en place,’ helps minimize stress while cooking.
Start by preparing the fish—cut it into bite-sized chunks and season it lightly to let the flavors absorb. Next, finely chop the onion and garlic, grate the ginger, and halve the cherry tomatoes. Since this stew comes together quickly, having everything prepped in advance will save you time and ensure that the cooking process flows smoothly.
Ingredients
- 1.5 lbs firm white fish (cod, halibut, or haddock), cut into chunks
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- 1.5 cups cherry tomatoes, halved
- 13.5 oz can full-fat coconut milk
- 1 cup seafood or vegetable broth
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: sliced red chili or jalapeño
Instructions
Step 1: Prepare Your Ingredients
Start by chopping the onion, mincing the garlic, grating the ginger, halving the cherry tomatoes, and cutting the white fish into chunks. Remember to season the fish lightly with salt and pepper to enhance its flavor. Proper preparation makes the cooking process smooth and enjoyable.
Step 2: Sauté the Aromatics
In a large pot, heat the coconut oil over medium heat. Add the chopped onions and sauté for about 5 minutes, until they become soft and translucent. The goal is to build flavor right at the start by letting the onions get a bit caramelized.
Step 3: Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until their aroma fills your kitchen. This step is crucial as it allows the flavors to bloom, making the base for your stew aromatic and inviting.
Step 4: Incorporate Spices
Add the ground turmeric, smoked paprika, and chili flakes to the pot. Stir this mixture for about 30 seconds to bloom the spices and release their fragrances. This will result in an incredibly flavorful broth for your stew.
Step 5: Add Tomatoes
Next, toss in the halved cherry tomatoes and cook them for about 3–4 minutes. You want them to soften and blend in with the spices. As they release their juices, they create a wonderful base for the stew.
Step 6: Create the Broth
Pour in the full-fat coconut milk and the broth. Stir everything together to combine well, then reduce the heat and let it simmer gently for about 10 minutes. This step is important as it allows the flavors to meld beautifully.
Step 7: Cook the Fish
Now, gently add the previously prepared white fish chunks to the pot. Simmer for 6–8 minutes until the fish becomes opaque and cooked through. Avoid overcooking, as this can lead to a tough texture.
Step 8: Final Touches
Once the fish is cooked, turn off the heat and stir in the fresh lime juice. This adds a refreshing zing that brightens the overall flavor. Taste your stew and adjust the seasoning with additional salt and pepper as needed.
Step 9: Garnish and Serve
Serve your stew hot, garnished with freshly chopped cilantro or parsley, and if you like a bit of heat, sprinkle some sliced red chili or jalapeño on top! Pair it with rice, crusty bread, or simply enjoy it on its own.
Variations
- Protein: You can substitute the white fish with shrimp, scallops, or even tofu for a vegetarian version.
- Vegetables: Try adding spinach, bell peppers, or zucchini for additional nutrients and flavors.
- Spices: Experiment with different spices like curry powder, ginger powder, or even fresh herbs like basil for a unique twist.
Cooking Notes
- Always use full-fat coconut milk for a rich and creamy broth.
- Consider sautéing the aromatics until golden for an extra depth of flavor.
- Make sure to add the fish towards the end to keep it tender and not overcooked.
- Add other seafood options if you desire a mixed seafood stew.
Serving Suggestions
- Serve this delightful stew with a side of boiled jasmine rice.
- Pair it with crusty artisan bread for a truly satisfying meal.
Tips
- For a healthier option, opt for reduced-fat coconut milk.
- Make it a complete meal by serving it with a fresh garden salad on the side.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently.
- Feel free to add lime wedges when serving for extra zest.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: 350
- Protein: 25g
- Sodium: 650mg
FAQs
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, just make sure to thaw it completely before adding it to the stew.
Is this coconut white fish stew spicy?
The spice level can be adjusted according to your preference. Reduce the chili flakes for a milder version.
Can I make this dish ahead of time?
Yes, you can prep the ingredients ahead of time. However, please add fish right before serving to keep it flaky.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Conclusion
This Creamy Coconut White Fish Stew is not only easy to make but also an incredibly comforting dish bursting with flavors. The unique combination of coconut milk, spices, and fresh fish creates a hearty meal that everyone will love. As you savor each spoonful, remember that it’s a nourishing option that fits into a healthy lifestyle. Experiment with your own variations, share them with family and friends, and embrace the easygoing spirit of this tropical stew. Don’t forget to comment below with your thoughts or any variations you try!
Print
Creamy Coconut White Fish Stew
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Creamy Coconut White Fish Stew is a delightful blend of tender white fish, coconut milk, and spices.
Ingredients
- 1.5 lbs firm white fish (cod, halibut, or haddock), cut into chunks
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- 1.5 cups cherry tomatoes, halved
- 13.5 oz can full-fat coconut milk
- 1 cup seafood or vegetable broth
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: sliced red chili or jalapeño
Instructions
- Start by chopping the onion, mincing the garlic, grating the ginger, halving the cherry tomatoes, and cutting the white fish into chunks. Remember to season the fish lightly with salt and pepper to enhance its flavor.
- In a large pot, heat the coconut oil over medium heat. Add the chopped onions and sauté for about 5 minutes, until they become soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until their aroma fills your kitchen.
- Add the ground turmeric, smoked paprika, and chili flakes to the pot. Stir this mixture for about 30 seconds to bloom the spices and release their fragrances.
- Next, toss in the halved cherry tomatoes and cook them for about 3-4 minutes. You want them to soften and blend in with the spices.
- Pour in the full-fat coconut milk and the broth. Stir everything together to combine well, then reduce the heat and let it simmer gently for about 10 minutes.
- Now, gently add the previously prepared white fish chunks to the pot. Simmer for 6-8 minutes until the fish becomes opaque and cooked through.
- Once the fish is cooked, turn off the heat and stir in the fresh lime juice.
- Serve your stew hot, garnished with freshly chopped cilantro or parsley, and if you like a bit of heat, sprinkle some sliced red chili or jalapeño on top!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 650 mg
- Protein: 25 g