Creamy Coconut White Fish Stew
A fragrant and comforting stew featuring tender chunks of flaky white fish simmered in a rich, creamy coconut milk broth infused with aromatic spices, fresh herbs, and bright lime juice. Perfect for a healthy weeknight dinner or an impressive dish to share with family and friends. Naturally dairy-free, gluten-free, and easily adaptable to different tastes.
Equipment
- Heavy-bottomed pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or ladle
- Measuring Cups and Spoons
- Small bowl for mixing lime juice
Ingredients
- 1 lb white fish fillets (cod, halibut, snapper), cut into 1.5-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 bell pepper, diced
- 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
- 1–2 tsp curry powder
- 1/2 tsp turmeric powder
- 1/4–1/2 tsp chili flakes (adjust to taste)
- 1 tbsp olive oil or coconut oil
- 1 cup vegetable or fish stock (or water)
- Juice of 1 lime
- Fresh cilantro or parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Heat oil in a heavy-bottomed pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 5 minutes.
- Stir in curry powder, turmeric, and chili flakes; cook for 1-2 minutes until spices are aromatic.
- Add diced tomatoes and bell pepper; cook for another 3-4 minutes.
- Pour in coconut milk and stock; bring to a gentle simmer. Let vegetables soften, about 10-15 minutes.
- Gently add fish pieces to the stew; cover and simmer for 5-7 minutes until fish is cooked through and flakes easily.
- Stir in lime juice; season with salt and pepper to taste.
- Garnish with fresh cilantro or parsley. Serve hot over rice or with crusty bread.
Notes
- Use firm, mild white fish for best texture and flavor absorption.
- Adjust chili flakes for preferred spice level.
- Avoid boiling once fish is added to keep it tender and flaky.
- For vegan version, substitute fish with firm tofu or hearty vegetables.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely. Reheat gently to avoid curdling.