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Creamy Coconut White Fish Stew

Creamy Coconut White Fish Stew: Your Quick Tropical Escape

Enjoy a bowl of Creamy Coconut White Fish Stew, a quick and healthy dish that combines tender fish and vibrant vegetables in rich coconut milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Seafood, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 1 pound White Fish Fillets Cod, halibut, or tilapia are excellent substitutes.
  • 1 can Coconut Milk Opt for full-fat for richness.
  • 2 cups Vegetable or Chicken Broth Low-sodium is a healthier choice.
  • 1 medium Onion Shallots can offer a sweeter alternative.
  • 2 cloves Garlic Minced; fresh is best for robustness.
  • 1 tablespoon Ginger Freshly grated delivers a brighter flavor.
For the Vegetables
  • 1 can Diced Tomatoes Canned for convenience.
  • 1 medium Bell Pepper Red or yellow varieties complement the stew beautifully.
  • 2 cups Spinach or Kale Any leafy green can serve as a substitute.
For Seasoning and Garnish
  • 1 tablespoon Fish Sauce Soy sauce can replace it for a vegetarian twist.
  • 1 lime Lime Juice Always use freshly squeezed for optimum flavor.
  • 1 tablespoon Curry Powder Adjust to your preference.
  • to taste Salt and Pepper Essential for seasoning; adjust according to taste.
  • 1/4 cup Fresh Cilantro For garnish; skip if not a fan.
  • lime wedges Lime Wedges Serve on the side.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Begin by rinsing the white fish fillets under cold water, then pat them dry with paper towels. Cut the fish into bite-sized pieces and place them in a bowl. Season the fish pieces generously with salt and pepper.
  2. Heat a drizzle of oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  3. Stir in the minced garlic and freshly grated ginger, cooking for 1-2 minutes until fragrant.
  4. Add the diced tomatoes and bell pepper to the pot and cook for 5-7 minutes until softened.
  5. Pour in the coconut milk and broth, stirring gently. Increase heat and bring to a gentle simmer.
  6. Mix in fish sauce, lime juice, and curry powder; taste and adjust seasoning with salt and pepper.
  7. Carefully place the seasoned fish into the pot and cook for about 10 minutes until opaque.
  8. Stir in the chopped spinach or kale and allow it to wilt for an additional 2-3 minutes.
  9. Ladle the stew into bowls and garnish with fresh cilantro. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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