Coconut White Fish Stew (Printer-Friendly)
Tender white fish in creamy coconut broth with fresh vegetables and aromatic spices
# What You’ll Need:
→ Fish & Seafood
01 - 1.3 pounds firm white fish fillets (cod, halibut, or haddock), cut into chunks
02 - 1 tablespoon 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 (optional for heat)
→ Liquids
10 - 1 3/4 cups canned coconut milk
11 - 1 3/4 cups fish or vegetable stock
→ Spices & Aromatics
12 - 1 tablespoon fresh ginger, grated
13 - 1 teaspoon ground turmeric
14 - 1 teaspoon ground coriander
15 - 2 tablespoons fresh cilantro, chopped (plus more for garnish)
16 - 2 tablespoons fish sauce
17 - 1 tablespoon olive oil or coconut oil
→ Garnish & Serving
18 - Lime wedges
19 - Steamed jasmine rice (optional)
# How To Make It:
01 - Toss the fish pieces with lime juice, salt, and pepper. Set aside while you prepare the base.
02 - In a large pot, heat oil over medium heat. Add onion and cook until translucent, about 3 minutes.
03 - Add garlic, ginger, and chilies. Sauté 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 30 seconds more 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 the fish is opaque and flakes easily.
09 - Taste and adjust seasoning with salt, pepper, or a squeeze more lime juice if desired. Ladle stew into bowls, garnish with fresh cilantro and lime wedges. Serve hot with rice if desired.
# Helpful Hints:
01 -
- The creamy coconut broth strikes that perfect balance between rich and refreshing
- It comes together in under 45 minutes but tastes like it simmered all afternoon
- The fish stays impossibly tender, almost melting into each spoonful
02 -
- Do not let the stew boil vigorously once the fish is added, or the fish will become tough and rubbery
- The fish will continue cooking slightly in the hot broth even after you turn off the heat
- Fish sauce varies by brand, so start with less and taste as you go
03 -
- Cut your vegetables into uniform sizes so they cook evenly and look beautiful in the bowl
- Have all your ingredients prepped before you start cooking, the process moves quickly once you begin