Description
A deliciously creamy stew that features tender fish fillets and a mix of vibrant vegetables, simmered in a flavorful coconut milk broth.
Ingredients
Scale
- 1 lb firm white fish fillets (such as cod, halibut, or haddock), cut into 2-inch chunks
- 2 tablespoons olive oil
- 1 tablespoon butter (or additional olive oil)
- 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
- 2 tablespoons mild curry paste (or 2 to 3 teaspoons curry powder)
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika (optional)
- 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
- 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
- cooked rice or crusty bread, for serving
Instructions
- 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 all the vegetables by dicing the onion, mincing the garlic, grating the ginger, slicing the bell pepper and carrots, and dicing the potatoes into small even cubes so they cook quickly.
- Heat the olive oil and butter in a large heavy-bottomed pot over medium heat until the butter melts and begins to foam.
- Add the diced onion and cook for 3 to 4 minutes, stirring often, until it turns soft and translucent.
- Stir in the garlic and ginger and cook for 30 seconds to 1 minute, just until fragrant, being careful not to let them brown.
- Add the red bell pepper, carrots, and potatoes to the pot and toss to coat them in the aromatics and fat.
- Stir in the curry paste, ground turmeric, and smoked paprika, cooking for 1 to 2 minutes to toast the spices and deepen their flavor.
- Pour in the coconut milk, diced tomatoes, and broth, stirring well to dissolve any bits stuck to the bottom of the pot.
- Add the fish sauce, brown sugar or honey, remaining salt, black pepper, and red pepper flakes, then bring the mixture to a gentle simmer.
- Reduce the heat to medium-low, cover the pot partially, and simmer for 10 to 12 minutes, or until the potatoes and carrots are just tender when pierced with a fork.
- Gently nestle the fish chunks into the simmering stew in a single layer, making sure they are mostly submerged in the liquid.
- Simmer the stew gently for 5 to 7 minutes without stirring too vigorously, just until the fish is opaque and flakes easily with a fork.
- Turn off the heat, stir in the lime juice and chopped cilantro, and taste the broth, adjusting the seasoning with more salt, pepper, or lime as needed.
- 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 you like.
Notes
- This stew can be made with any firm white fish.
- Feel free to adjust the level of spice by adding more or less red pepper flakes.
- Serve with lime wedges on the side for added freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg