Description
This Creamy Coconut White Fish Stew is a comforting and flavorful dish featuring tender white fish fillets simmered in a rich, full-fat coconut milk broth with potatoes, red bell pepper, and aromatic spices. Enhanced with fresh lime juice and cilantro, it offers a perfect balance of creamy, tangy, and savory flavors, ideal for a hearty family meal.
Ingredients
Scale
Fish and Broth
- 1 lb white fish fillets (cod, halibut, or haddock)
- 1 can full-fat coconut milk (13.5 oz)
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Vegetables
- 2 cups yellow potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
Seasonings and Fats
- 1 tablespoon olive oil or butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or mild chili powder (optional)
Instructions
- Sauté Onion: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until it becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.
- Add Vegetables and Seasonings: Add the cubed potatoes and diced red bell pepper to the pot. Season with salt, black pepper, and paprika or mild chili powder if using. Stir well to combine all ingredients.
- Simmer with Coconut Milk: Pour in the full-fat coconut milk and stir everything together. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 10 to 12 minutes until the potatoes are fork-tender.
- Cook the Fish: Add large chunks of the white fish fillets to the pot. Spoon the broth over the fish, then simmer uncovered for 5 to 7 minutes or until the fish is opaque and flakes easily with a fork.
- Finish and Adjust Seasonings: Stir in the lime juice and taste the stew. Adjust the salt and pepper if necessary to suit your preference.
- Serve: Ladle the stew into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy!
Notes
- You can substitute other firm white fish like tilapia if preferred.
- For extra heat, add a pinch of cayenne pepper or chopped fresh chili along with the paprika.
- Use fresh lime juice at the end to brighten the flavors and balance the richness of the coconut milk.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
- For a thicker stew, mash some of the cooked potatoes before adding the fish.
