Description
This Creamy Coconut White Fish Stew is a flavorful and comforting dish combining tender white fish chunks with a rich, aromatic coconut curry broth filled with vegetables. Perfectly spiced with curry paste, turmeric, and a hint of lime, this stew offers a delightful balance of creamy and tangy flavors that pairs beautifully with rice or crusty bread.
Ingredients
Scale
Fish and Seasoning
- 1.5 lb firm white fish fillets (such as cod, halibut, or haddock), cut into 2-inch chunks
- Pinch of salt and pepper for seasoning fish
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 Paste
- 2 tablespoons mild curry paste (or 2 to 3 teaspoons curry powder)
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika (optional)
Liquids and Sauce
- 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
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar or honey
Oils and Fats
- 2 tablespoons olive oil
- 1 tablespoon butter (or additional olive oil)
Seasonings and Garnishes
- 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
Serving Suggestion
- 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 the Vegetables: Dice the onion, mince the garlic, grate the ginger, slice the bell pepper and carrots, and dice the potatoes into small even cubes so they cook quickly.
- Heat Fat: 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 Garlic and Ginger: Stir in the garlic and ginger and cook for 30 seconds to 1 minute until fragrant, being careful not to let them brown.
- Add Vegetables: Add the red bell pepper, carrots, and potatoes to the pot and toss to coat them in the aromatics and fat.
- Toast Spices: Stir in the curry paste, ground turmeric, and smoked paprika, cooking for 1 to 2 minutes to deepen the flavor of the spices.
- Add Liquids: Pour in the coconut milk, diced tomatoes, and broth, stirring well to dissolve any bits stuck to the bottom of the pot.
- Add Seasonings: 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, partially cover the pot, and simmer for 10 to 12 minutes until potatoes and carrots are tender when pierced with a fork.
- Add Fish: Gently nestle the fish chunks into the simmering stew in a single layer, ensuring they are mostly submerged in the liquid.
- Simmer Fish: Simmer the stew gently for 5 to 7 minutes without stirring vigorously, just until the fish is opaque and flakes easily with a fork.
- Finish and Season: Turn off the heat, stir in lime juice and chopped cilantro, then taste the broth and adjust seasoning with more salt, pepper, or lime as needed.
- Serve: Serve the creamy coconut white fish stew hot in bowls over cooked rice or with crusty bread, garnished with extra cilantro and lime wedges if desired.
Notes
- Use firm white fish like cod, halibut, or haddock for best texture.
- Adjust the red pepper flakes according to your preferred spice level.
- Fish sauce adds umami but can be omitted for a milder taste.
- Serve with rice to soak up the flavorful broth or crusty bread for dipping.
- Leftovers keep well refrigerated for up to 2 days.
