Creamy Coconut White Fish Stew Recipe

Introduction

This creamy coconut white fish stew is a comforting and flavorful dish that combines tender fish with a rich, fragrant coconut broth. Perfect for a cozy dinner, it’s easy to make and packed with vibrant vegetables and warm spices.

Ingredients

• 1 pound white fish fillets (cod, halibut, or tilapia)
• 1 can (14 ounces) coconut milk
• 2 cups vegetable or chicken broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 medium tomatoes, diced
• 1 bell pepper, chopped (red or yellow works well)
• 1 cup spinach or kale, chopped
• 1-2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon curry powder (or to taste)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges for serving

Instructions

1. Step 1: Rinse the white fish fillets under cold water, then pat dry and cut into bite-sized pieces. Season with salt and pepper.
2. Step 2: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
3. Step 3: Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
4. Step 4: Add the diced tomatoes and chopped bell pepper. Cook for 5-7 minutes until the vegetables soften.
5. Step 5: Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer.
6. Step 6: Stir in the fish sauce, lime juice, and curry powder. Adjust salt and pepper to taste.
7. Step 7: Gently add the fish pieces to the pot. Cook about 10 minutes, until the fish is opaque and cooked through.
8. Step 8: Stir in the chopped spinach or kale and cook for 2-3 minutes until wilted.
9. Step 9: Remove the pot from heat. Ladle the stew into bowls and garnish with fresh cilantro.
10. Step 10: Serve with lime wedges on the side for an extra burst of flavor.

Tips & Variations

• Use firm, fresh white fish for the best texture and flavor.
• For a spicier stew, add a chopped chili or a pinch of cayenne pepper.
• Swap kale for spinach or use a mix of greens according to your preference.
• Fish sauce can be substituted with soy sauce for a milder flavor.
• Serve with steamed rice or crusty bread to soak up the delicious broth.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove over low heat to prevent the fish from becoming tough. Avoid freezing, as the texture of the fish and greens may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this stew?

Yes, frozen fish fillets can be used. Thaw them completely and pat dry before cooking to maintain the best texture.

Is this stew suitable for a dairy-free diet?

Absolutely. This recipe uses coconut milk instead of dairy, making it naturally creamy and dairy-free.

Creamy Coconut White Fish Stew Recipe

Print Recipe

★★★★★

5 from 55 reviews

This Creamy Coconut White Fish Stew is a rich, flavorful dish made with tender white fish fillets simmered in creamy coconut milk, aromatic spices, and fresh vegetables. Enhanced with garlic, ginger, curry powder, and a touch of lime juice, this comforting stew offers a delightful balance of creamy and zesty flavors, perfect for a wholesome and satisfying meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound white fish fillets (cod, halibut, or tilapia)
• 1 can (14 ounces) coconut milk
• 2 cups vegetable or chicken broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 medium tomatoes, diced
• 1 bell pepper, chopped (red or yellow)
• 1 cup spinach or kale, chopped
• 1–2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon curry powder (or to taste)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Fish: Rinse the white fish fillets under cold water. Pat dry and cut them into bite-sized pieces. Season with salt and pepper.
2. Sauté Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
3. Add Garlic and Ginger: Stir in the minced garlic and ginger. Cook for an additional 1-2 minutes until fragrant.
4. Incorporate Vegetables: Add the diced tomatoes and chopped bell pepper. Cook for another 5-7 minutes, allowing the vegetables to soften.
5. Add Liquids: Pour in the coconut milk and broth. Stir to combine and bring the mixture to a gentle simmer.
6. Season the Stew: Stir in the fish sauce, lime juice, and curry powder. Adjust the seasoning with salt and pepper to taste.
7. Add Fish: Gently add the fish pieces into the pot. Cook for about 10 minutes, or until the fish is opaque and cooked through.
8. Add Greens: Stir in the chopped spinach or kale. Cook for another 2-3 minutes until the greens are wilted.
9. Garnish: Remove the pot from heat. Ladle the stew into bowls and garnish with fresh cilantro.
10. Serve: Accompany with lime wedges on the side for an extra burst of flavor.

Notes

• Use firm white fish like cod, halibut, or tilapia for best results.
• Adjust the level of curry powder to suit your taste preferences.
• Fish sauce adds umami, but can be omitted or substituted with soy sauce for a less salty option.
• Fresh lime juice brightens the stew just before serving; avoid cooking it too long to preserve its fresh flavor.
• Spinach wilts quickly; add just before serving to retain some texture and color.
• This stew pairs well with steamed rice or crusty bread to soak up the flavorful broth.

Keywords: Creamy Coconut Fish Stew, White Fish Stew, Coconut Milk Fish Recipe, Caribbean Fish Stew, Healthy Fish Soup