Description

This Creamy Coconut White Fish Stew is a comforting and flavorful dish featuring tender chunks of firm white fish simmered in a rich, spiced coconut milk broth with fresh vegetables and aromatic spices. Perfectly balanced with a touch of lime and fresh cilantro, this stew is ideal for a hearty weeknight dinner served over rice or with 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

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 Seasonings

2 tablespoons mild curry paste (or 2 to 3 teaspoons curry powder)
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika (optional)
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)

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
1 tablespoon fish sauce (optional)
1 teaspoon brown sugar or honey
Juice of 1 lime

Herbs and Garnishes

1/4 cup chopped fresh cilantro, plus extra for serving

Serving Suggestions

Cooked rice or crusty bread, for serving

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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 thinly, and dice the potatoes into small even 1/2-inch cubes to ensure quick, even cooking.
Heat Fat: In a large heavy-bottomed pot over medium heat, warm the olive oil and butter until the butter melts and begins to foam.
Sauté Onion: Add the diced onion to the pot and cook for 3 to 4 minutes, stirring often, until it becomes soft and translucent.
Add Aromatics: Stir in the garlic and ginger and cook for 30 seconds to 1 minute, until fragrant but not browned.
Add Vegetables: Toss in the red bell pepper, carrots, and diced potatoes, coating them in the flavorful oils and aromatics.
Cook Spices: Stir in the curry paste, ground turmeric, and smoked paprika, cooking for 1 to 2 minutes to toast the spices and enhance their flavors.
Add Liquids: Pour in the coconut milk, drained diced tomatoes, and broth, stirring well to combine and loosen any bits stuck to the pot.
Season Stew: Add fish sauce (if using), brown sugar or honey, remaining salt, black pepper, and red pepper flakes; bring the mixture gently to a 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 to Stew: Nestle the seasoned fish chunks gently into the simmering stew in a single layer, ensuring they are mostly submerged in the liquid.
Cook Fish: Simmer gently for 5 to 7 minutes without stirring vigorously, until the fish is opaque and flakes easily.
Finish and Season: Turn off the heat, stir in the lime juice and chopped cilantro, then taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
Serve: Ladle the creamy coconut white fish stew hot into bowls, serving over cooked rice or with crusty bread on the side; garnish with extra cilantro and lime wedges if desired.

Notes

Use firm white fish such as cod, halibut, or haddock for the best texture.
Adjust the heat level by varying the amount of red pepper flakes.
Fish sauce adds umami depth but can be omitted for a milder flavor.
For a different twist, substitute mild curry paste with curry powder if preferred.
Serve immediately for best texture, as fish can overcook if left in hot stew too long.
Leftovers can be refrigerated for up to 2 days; reheat gently to avoid breaking the fish chunks.