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Fish Stew - Creamy Coconut |
reference 03-May-25 Edit / Create New |
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:
- Pour the coconut milk into a pan and reduce by half (20mins)
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until softened and fragrant.
- Add the diced bell pepper and cook for 2-3 minutes.
- Stir in the diced tomatoes, smoked paprika, turmeric, and chili flakes (if using). Cook for 5 minutes until the mixture thickens slightly.
- Pour in the coconut milk and fish broth, stir well, and bring to a gentle simmer.
Store sauce until needed
- 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.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice, accompanied by steamed rice or crusty bread