Creamy Coconut Fish Stew

Description

This Creamy Coconut Fish Stew is a warm, comforting, and flavorful dish made with tender chunks of firm white fish simmered in a fragrant coconut broth. Infused with garlic, onion, tomatoes, lime, and fresh herbs, it brings together rich creaminess and bright citrus for a balanced, satisfying meal. It’s ready in under 30 minutes and is perfect for weeknight dinners or special gatherings.

Ingredients

For the Stew

• 1 lb firm white fish (cod, halibut, sea bass, or mahi-mahi), cut into large chunks

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 bell pepper or 1 medium tomato, diced

• 1 cup coconut milk (full-fat recommended)

• 1 cup fish or vegetable broth

• 1 tbsp lime juice (plus extra wedges for serving)

• 1 tsp paprika

• 1 tsp turmeric (optional for color)

• 1/2 tsp chili flakes (optional for heat)

• Salt & black pepper, to taste

• 2 tbsp chopped fresh cilantro or parsley

Instructions

1. Prepare the Base

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.

2. Add Aromatics

Stir in minced garlic and cook for 30 seconds until fragrant. Add diced bell pepper or tomato and cook another 2 minutes.

3. Build the Broth

Add:

• Coconut milk

• Broth

• Paprika

• Turmeric

• Chili flakes

• Salt & pepper

Stir well and bring the mixture to a gentle simmer.

4. Add the Fish

Place fish chunks into the broth. Simmer uncovered for 8–10 minutes, or until the fish is flaky and cooked through.
Avoid stirring too much to keep the pieces intact.

5. Finish

Stir in lime juice and sprinkle with fresh cilantro or parsley.

6. Serve

Serve hot with lime wedges.
Optional pairings: rice, crusty bread, quinoa, couscous, or roasted potatoes.

Notes

• Use firm white fish so it doesn’t break apart easily.

• Full-fat coconut milk creates the richest, creamiest texture.

• Add shrimp for a mixed seafood variation.

• If using frozen fish, thaw fully and pat dry to avoid diluting the broth.

Tips

• Don’t boil the fish—simmer gently to keep it tender.

• Taste before adding salt since broths vary in saltiness.

• For extra richness, add 1 tbsp butter at the end.

• For thicker stew, simmer 5 extra minutes before adding the fish.

Servings

Serves: 3–4 people
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total: ~30 minutes

Nutritional Info (Per Serving — Approximate)

• Calories: 320–380

• Protein: 28–35 g

• Fat: 20–28 g

• Carbs: 8–12 g

• Fiber: 1–2 g

• Sugar: 2–4 g

(Values vary depending on fish type and coconut milk.)

Health Benefits

• High-protein meal from lean white fish

• Omega-3 fatty acids support heart and brain health

• Coconut milk provides healthy fats for energy

• Rich in antioxidants (garlic, turmeric, herbs)

• Naturally gluten-free and dairy-free

Q&A About the Recipe

Q: Can I use frozen fish?

A: Yes—thaw completely and pat dry for best texture.

Q: Can I make it spicy?

A: Add chili flakes, fresh chili, or a little cayenne.

Q: Can I meal-prep it?

A: The stew reheats well, but add the fish fresh if possible to avoid overcooking.

Q: Can I substitute coconut milk?

A: You can use evaporated milk or heavy cream, but the flavor will differ.

Q: What vegetables work well in this stew?

A: Spinach, zucchini, carrots, peas, or potatoes.