Description
This Creamy Coconut White Fish Stew is a comforting and flavorful dish featuring tender white fish simmered in a rich coconut milk broth with potatoes, red bell pepper, and aromatic spices. It combines a creamy texture with a hint of lime brightness and fresh cilantro garnish, making it a perfect weeknight meal that’s both easy to prepare and delicious.
Ingredients
Scale
Fish and Vegetables
- 1 lb white fish fillets (cod, halibut, or haddock)
- 2 cups yellow potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
Liquids and Oils
- 1 can full-fat coconut milk (13.5 oz)
- 1 tablespoon olive oil or butter
- 2 tablespoons lime juice (about 1 lime)
Spices and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or mild chili powder (optional)
Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- Sauté Onions: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until they become soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Add Vegetables and Seasonings: Mix in the cubed potatoes and diced red bell pepper. Season the mixture with salt, black pepper, and paprika or chili powder if using. Stir well to combine all ingredients evenly.
- Add Coconut Milk and Simmer: Pour in the coconut milk and stir thoroughly to blend it with the vegetables and spices. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 10 to 12 minutes, or until the potatoes are fork-tender.
- Cook the Fish: Add large chunks of white fish to the simmering stew. Spoon some of the broth over the fish to coat it. Continue to simmer uncovered for 5 to 7 minutes, or until the fish turns opaque and flakes easily with a fork.
- Finish with Lime Juice: Stir in the lime juice to add brightness to the stew. Taste and adjust the seasonings with additional salt or pepper if needed.
- Serve and Garnish: Serve the stew hot, garnished generously with chopped fresh cilantro for a fresh, herbal finish.
Notes
- Use firm white fish like cod, halibut, or haddock for the best texture.
- Full-fat coconut milk adds richness; light coconut milk will yield a thinner stew.
- If you prefer more heat, increase paprika or add a pinch of cayenne pepper.
- This stew pairs well with steamed rice or crusty bread.
- Adjust cooking time slightly if using smaller or thinner fish fillets to avoid overcooking.
