Description
This Creamy Coconut White Fish Stew is a delightful blend of tender white fish, coconut milk, and spices.
Ingredients
Scale
- 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