Coconut White Fish Stew with Coconut Milk Recipe
Coconut White Fish Stew is a creamy, gently spiced one-pot dinner featuring tender chunks of cod simmered in rich coconut milk with tomatoes and warm spices. This comforting seafood curry is brightened with fresh lime juice and garnished with herbs, creating a healthy, family-friendly meal perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
Fish and Protein
- 1.5 lbs firm white fish (cod, halibut, or haddock), cut into large chunks
Base Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasonings
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- Salt and freshly ground black pepper, to taste
Vegetables and Liquids
- 1 1/2 cups cherry tomatoes, halved
- 13.5 oz full-fat coconut milk
- 1 cup seafood or vegetable broth
- Juice of 1 lime
Garnish
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Heat the Oil and Sauté Onions: Heat the coconut or olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 4 to 5 minutes until it becomes soft and translucent, forming the flavorful base of the stew.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until they release their fragrant aroma, enhancing the stew’s depth of flavor.
- Incorporate Spices: Add the ground turmeric, smoked paprika, and chili flakes. Stir well to evenly coat the onions and create a warm, spiced foundation.
- Cook Tomatoes: Add the halved cherry tomatoes to the pot. Cook for 3 to 4 minutes until they soften and start to release their juices, adding sweetness and acidity to the stew.
- Add Coconut Milk and Broth: Pour in the full-fat coconut milk and seafood or vegetable broth. Bring the mixture to a gentle simmer and cook uncovered for 8 minutes, allowing the flavors to meld beautifully.
- Simmer the Fish: Reduce the heat to low and carefully add the fish chunks in a single layer. Let the stew simmer gently for 5 to 8 minutes, until the fish is opaque and flakes easily with a fork, ensuring tender, perfectly cooked seafood.
- Finish and Season: Turn off the heat. Stir in the fresh lime juice to brighten the dish. Season with salt and freshly ground black pepper to taste, balancing the flavors.
- Garnish and Serve: Garnish with chopped fresh cilantro or parsley. Serve the stew warm over rice or with flatbread for a satisfying meal.
Notes
- Cut the fish into large chunks to help prevent it from falling apart while simmering.
- Keep the stew at a gentle simmer, not a rolling boil, to maintain a silky texture.
- If the broth seems too thin, simmer uncovered for a few extra minutes to reduce it naturally.
- Frozen fish can be used; just thaw completely and pat dry before cooking to ensure the best texture.
