Coconut White Fish Stew (Printable Version)

Tender fish in aromatic coconut broth with vegetables and spices

# What You'll Need:

→ Fish & Seafood

01 - 1.3 lbs firm white fish fillets (cod, halibut, or haddock), cut into chunks
02 - 1 tbsp fresh lime juice
03 - Salt and pepper, to taste

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, sliced
07 - 1 medium carrot, sliced thin
08 - 1 medium zucchini, sliced
09 - 1-2 red chilies, deseeded and finely chopped

→ Liquids

10 - 1.7 cups canned coconut milk
11 - 1.7 cups fish or vegetable stock

→ Spices & Aromatics

12 - 1 tbsp fresh ginger, grated
13 - 1 tsp ground turmeric
14 - 1 tsp ground coriander
15 - 2 tbsp fresh cilantro, chopped
16 - 2 tbsp fish sauce
17 - 1 tbsp olive oil or coconut oil

→ Garnish & Serving

18 - Lime wedges
19 - Steamed jasmine rice

# How To Make It:

01 - Toss fish pieces with lime juice, salt, and pepper. Set aside while preparing the stew base.
02 - Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
03 - Add garlic, ginger, and chilies. Sauté for 1 minute until fragrant.
04 - Stir in bell pepper, carrot, and zucchini. Cook for 3-4 minutes, stirring occasionally.
05 - Add turmeric and ground coriander. Cook for 30 seconds to release flavors.
06 - Pour in coconut milk and stock. Bring to a gentle simmer.
07 - Stir in fish sauce and half the chopped cilantro. Simmer for 8-10 minutes until vegetables are just tender.
08 - Add fish pieces. Cover and simmer gently for 6-8 minutes until fish is opaque and flakes easily.
09 - Taste and adjust seasoning with salt, pepper, or additional lime juice as desired.
10 - Ladle stew into bowls. Garnish with fresh cilantro and lime wedges. Serve hot with rice if desired.

# Expert Advice:

01 -
  • The coconut broth creates this incredible silky texture that clings to every bite of fish
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
  • The gentle spices warm you through without overwhelming the delicate seafood
02 -
  • Do not let the stew boil vigorously once fish is added or it will toughen
  • Fish continues cooking after you remove it from heat, so pull it slightly early
  • The stew thickens as it sits, making leftovers even better the next day
03 -
  • Prep all ingredients before you start cooking, this comes together fast once the stove is on
  • Make it a day ahead, the flavors develop overnight and it reheats perfectly

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