Description
This Creamy Coconut White Fish Stew is a flavorful and hearty dish made with tender chunks of firm white fish simmered in a rich and aromatic coconut curry broth. Infused with vibrant spices, fresh vegetables, and a hint of lime, this stew offers a perfect balance of creamy, spicy, and tangy flavors. Ideal for a comforting dinner, it pairs wonderfully with rice or crusty bread to soak up the luscious sauce.
Ingredients
Scale
Fish
- 1.5 lb firm white fish fillets (such as cod, halibut, or haddock), cut into 2-inch chunks
Vegetables and Aromatics
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 red bell pepper, thinly sliced
- 2 medium carrots, thinly sliced
- 2 medium waxy potatoes, peeled and diced into 1/2-inch cubes
Spices and Flavorings
- 2 tablespoons mild curry paste (or 2 to 3 teaspoons curry powder)
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar or honey
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes (or to taste)
- juice of 1 lime
- 1/4 cup chopped fresh cilantro, plus extra for serving
Liquids
- 2 tablespoons olive oil
- 1 tablespoon butter (or additional olive oil)
- 1 can 14 oz (400 ml) full-fat coconut milk
- 1 can 14 oz (400 g) diced tomatoes, drained
- 2 cups (480 ml) fish, chicken, or vegetable broth
Serving
- cooked rice or crusty bread, for serving
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels, remove any remaining bones, and cut them into 2-inch chunks; season lightly with a pinch of salt and pepper and set aside.
- Prep Vegetables: Dice the onion, mince the garlic, grate the ginger, slice the red bell pepper and carrots thinly, and dice the potatoes into small even 1/2-inch cubes to ensure quick and even cooking.
- Heat Fats: In a large heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter melts and begins to foam.
- Sauté Onion: Add the diced onion and cook for 3 to 4 minutes, stirring often, until it turns soft and translucent.
- Add Aromatics: Stir in the garlic and ginger and cook for 30 seconds to 1 minute, just until fragrant, taking care not to let them brown.
- Add Vegetables: Toss in the red bell pepper, carrots, and potatoes, coating them in the aromatic oil and butter mixture.
- Toast Spices: Stir in the curry paste, ground turmeric, and smoked paprika, cooking for 1 to 2 minutes to toast the spices and deepen their flavor.
- Add Liquids: Pour in the coconut milk, diced tomatoes, and broth, stirring well to deglaze the bottom of the pot and combine all ingredients.
- Season Stew: Add fish sauce, brown sugar or honey, remaining salt, black pepper, and red pepper flakes, then bring the mixture to a gentle simmer.
- Simmer Vegetables: Reduce heat to medium-low, cover the pot partially, and simmer for 10 to 12 minutes until the potatoes and carrots are tender when pierced with a fork.
- Add Fish: Carefully nestle the fish chunks into the simmering stew ensuring they are mostly submerged in the liquid.
- Cook Fish: Simmer gently for 5 to 7 minutes without stirring too vigorously, just until the fish is opaque and flakes easily with a fork.
- Finish and Adjust: Turn off the heat, stir in the lime juice and chopped cilantro, then taste the stew and adjust seasoning with additional salt, pepper, or lime juice as desired.
- Serve: Serve the creamy coconut white fish stew hot in bowls over cooked rice or with crusty bread on the side, garnished with extra cilantro and lime wedges if desired.
Notes
- Use firm white fish fillets like cod, halibut, or haddock for the best texture.
- Mild curry paste is preferred, but curry powder can be substituted for convenience.
- Fish sauce adds umami but can be omitted for a milder flavor.
- Adjust red pepper flakes to control the heat level according to your taste.
- Serving with rice or crusty bread helps soak up the delicious stew broth.
- Make sure not to overcook the fish to keep it tender and flaky.
- For a dairy-free option, replace butter with additional olive oil.
