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Coconut White Fish Stew

Coconut White Fish Stew: A Creamy Comfort Bowl to Savor

Experience the delightful flavors of Coconut White Fish Stew, a rich dish filled with tender fish and coconut milk broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 lb White Fish Fillets Cod or halibut works well.
  • 1 can Coconut Milk Use light coconut milk if preferred.
  • 2 cups Vegetable or Chicken Broth Homemade or store-bought.
  • 1 medium Onion Optional for milder taste.
  • 3 cloves Garlic Minced; fresh is best.
  • 1 Tbsp Fresh Ginger Grated; use fresh over powdered.
  • 1 cup Tomatoes Chopped; canned is fine.
  • 1 medium Bell Pepper Any color; substitutes welcome.
  • 2 cups Spinach or Kale Swiss chard is a good alternative.
  • 2 Tbsp Fish Sauce Soy sauce for vegetarian option.
  • 1 Tbsp Lime Juice Fresh is recommended.
  • 1 Tbsp Curry Powder Adjust for spice level.
  • Salt to taste
  • Pepper to taste
For Garnish
  • 1/4 cup Fresh Cilantro Substitute with parsley if desired.
  • 2 wedges Lime For serving.

Equipment

  • large pot

Method
 

Preparation Steps
  1. Rinse and pat dry the white fish fillets, then cut them into bite-sized pieces. Season with salt and pepper.
  2. Heat 2 tablespoons of oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
  3. Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.
  4. Add chopped tomatoes and diced bell pepper to the pot, cooking for 5-7 minutes until softened.
  5. Pour in the coconut milk and broth, stirring to combine, and increase heat until it simmers.
  6. Stir in fish sauce, lime juice, and curry powder, mixing thoroughly and adjusting seasoning.
  7. Add the seasoned fish pieces to the simmering broth, cooking for about 10 minutes until opaque.
  8. Fold in fresh spinach or kale, allowing it to wilt for 2-3 minutes.
  9. Ladle stew into bowls and garnish with chopped cilantro. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 22gProtein: 30gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 750mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure fish is at room temperature before cooking for even tenderness. Use a non-stick pot to prevent sticking.

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