Fish - Fish Stew - Creamy Coconut

Fish Stew - Creamy Coconut

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03-May-25
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Ingredients:

• 1 lb white fish fillets (cod, haddock, or tilapia), cut into chunks
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup diced tomatoes (fresh or canned)
• 1 can (14 oz) coconut milk
• 1 cup fish or vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder
• 1/2 tsp chili flakes (optional)
• Salt and black pepper to taste
• 2 tbsp fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Method:

  1. Pour the coconut milk into a pan and reduce by half (20mins)
  2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until softened and fragrant.
  3. Add the diced bell pepper and cook for 2-3 minutes.
  4. Stir in the diced tomatoes, smoked paprika, turmeric, and chili flakes (if using). Cook for 5 minutes until the mixture thickens slightly.
  5. Pour in the coconut milk and fish broth, stir well, and bring to a gentle simmer.

Store sauce until needed

  1. Carefully add the fish chunks to the pot. Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
  2. Season with salt and black pepper to taste.
  3. Serve hot, garnished with fresh cilantro and a squeeze of lime juice, accompanied by steamed rice or crusty bread