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There is something incredibly soothing and satisfying about this Creamy Coconut White Fish Stew Recipe that feels like a warm hug on a chilly evening. With tender chunks of flaky white fish swimming in a rich, velvety coconut broth spiced just right with curry and turmeric, every spoonful is a wonderful balance of creamy, savory, and slightly tangy flavors. This stew is a perfect meal to impress family or friends, yet easy enough to make on a weeknight when you crave comfort food with a touch of exotic flair.
Ingredients You’ll Need
This recipe calls for a handful of simple but essential ingredients that come together to create a stew bursting with color, flavor, and texture. Each component plays a key role: from the firm white fish that gives a delicate flakiness, to the vibrant vegetables that add freshness and sweetness, to the spices and coconut milk that make it creamy and aromatic.
- 1.5 lb firm white fish fillets: Choose cod, halibut, or haddock for a flaky but sturdy texture that holds well in stew.
- 2 tablespoons olive oil: Adds richness and helps soften the aromatics perfectly.
- 1 tablespoon butter: Or extra olive oil, for a luscious start to your stew base.
- 1 medium yellow onion, finely diced: Builds the sweet and savory backbone of the dish.
- 3 cloves garlic, minced: Infuses a fragrant kick just beneath the surface.
- 1 tablespoon freshly grated ginger: Adds a gentle warmth and zest that accents the fish.
- 1 red bell pepper, thinly sliced: For a slight crunch and pop of bright color.
- 2 medium carrots, thinly sliced: Sweetness and substance to each bite.
- 2 medium waxy potatoes, diced: Velvety chunks that soak up the coconut curry flavors.
- 2 tablespoons mild curry paste: Or 2-3 teaspoons curry powder, providing that comforting spice base.
- 1 teaspoon ground turmeric: Earthy and vibrant, it lends the beautiful golden hue.
- 1/2 teaspoon smoked paprika (optional): Adds depth and a subtle smoky note if you’re feeling adventurous.
- 1 can 14 oz full-fat coconut milk: The heart of the stew’s creamy texture and tropical flavor.
- 1 can 14 oz diced tomatoes, drained: Balances richness with a bright, tangy freshness.
- 2 cups fish, chicken, or vegetable broth: A simmering liquid that ties all ingredients together.
- 1 tablespoon fish sauce (optional): Adds an umami punch that enhances the savory layers.
- 1 teaspoon brown sugar or honey: Balances acidity and rounds out the curry spices.
- 1 teaspoon fine sea salt: Essential for seasoning and bringing out all the flavors.
- 1/2 teaspoon freshly ground black pepper: Just the right amount of gentle heat.
- 1/4 to 1/2 teaspoon red pepper flakes: Add more or less depending on your preferred spice level.
- Juice of 1 lime: Brightens and lifts the stew right before serving.
- 1/4 cup chopped fresh cilantro: For freshness and a herbaceous finish.
- Cooked rice or crusty bread: To serve alongside and soak up every last bit of the delicious broth.
How to Make Creamy Coconut White Fish Stew Recipe
Step 1: Prepare Your Fish and Veggies
Start by patting your fish fillets dry to remove excess moisture, and cut them into bite-size chunks. Give them a light sprinkle of salt and pepper and set them aside. Then, prep all your vegetables: dice the onion, mince the garlic, grate fresh ginger, slice the bell pepper and carrots, and dice potatoes into uniform cubes to ensure even cooking. Taking your time here means your stew will come together smoothly and evenly cooked.
Step 2: Build the Flavor Base
Heat up the olive oil and butter in a heavy-bottomed pot over medium heat until the butter bubbles gently. Add the diced onion and cook until translucent and soft, about three to four minutes. Then stir in the minced garlic and freshly grated ginger for just 30 seconds to a minute until fragrant — watch closely so they don’t burn, as this step is the foundation for deep flavor.
Step 3: Add Vegetables and Toast Spices
Toss in the red bell pepper, sliced carrots, and diced potatoes. Stir them to coat evenly in the aromatic oils. Next, mix in the mild curry paste, turmeric, and optional smoked paprika, cooking them for a minute or two to toast the spices gently—this unlocks their bold flavors and upgrades your stew from good to unforgettable.
Step 4: Pour in Coconut Milk, Tomatoes, and Broth
Pour the creamy coconut milk along with diced tomatoes and broth into the pot. Stir well to lift any caramelized bits from the bottom, incorporating all the wonderful flavors. This is where the stew begins to come alive with rich coconut creaminess and vibrant tomato brightness.
Step 5: Season and Simmer the Stew
Add in the fish sauce for an umami kick if you like, brown sugar to balance, salt, black pepper, and red pepper flakes for heat. Bring the mixture to a gentle simmer and then reduce the heat to medium-low. Partially cover the pot and let it simmer for 10 to 12 minutes until your potatoes and carrots are fork-tender—this is the moment when all the flavors meld beautifully.
Step 6: Cook the Fish in the Stew
Carefully nestle the fish chunks into the simmering stew, making sure they are mostly submerged in the liquid. Simmer gently for about 5 to 7 minutes, avoiding vigorous stirring, until the fish turns opaque and flakes easily. This gentle cooking keeps your fish tender and luscious rather than tough or dry.
Step 7: Final Touches and Serve
Turn off the heat and stir in the fresh lime juice and chopped cilantro for a bright, fresh finish. Taste the broth and adjust the seasoning with extra salt, pepper, or lime juice to suit your palate. Now your Creamy Coconut White Fish Stew Recipe is ready to be ladled hot into bowls for a heartwarming meal that’s sure to become a family favorite.
How to Serve Creamy Coconut White Fish Stew Recipe
Garnishes
Fresh garnishes take this stew from simple to spectacular. Sprinkle extra chopped cilantro over each bowl for a burst of freshness. Add a wedge of lime for guests to squeeze in more tanginess if desired. For a little crunch and color contrast, toasted coconut flakes or sliced green onions make delightful toppers that brighten up the presentation.
Side Dishes
This creamy stew pairs perfectly with fluffy steamed rice, which soaks up the luscious broth beautifully. If you prefer, crusty bread or warm naan bread are excellent for dipping and mopping up every last drop. A simple green salad or lightly sautéed greens balance the richness of the stew with a crisp counterpoint.
Creative Ways to Present
For a casual dinner, serve the stew straight from the pot with bowls on the side. If you’re entertaining, try serving the stew in small ramekins as an elegant starter or alongside a colorful rice pilaf with toasted nuts and herbs. You might also experiment with adding diced mango or pineapple on top for a tropical twist that plays beautifully with the creamy coconut base.
Make Ahead and Storage
Storing Leftovers
This stew actually tastes even better the next day once the flavors deepen. Let it cool completely, then transfer to an airtight container and keep refrigerated for up to 2 days. The fish will remain tender and the vegetables maintain their texture with proper storage.
Freezing
While you can freeze this stew, it’s best to freeze it before adding the fish. Freeze the base stew in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge, reheat gently, and then add fresh fish pieces last to cook gently in the stew for best texture.
Reheating
Reheat the stew on the stovetop over low to medium heat, stirring gently until heated through. If the stew has thickened too much during refrigeration, add a splash of broth or water to loosen it up. Avoid boiling vigorously to keep the fish tender and the coconut milk creamy.
FAQs
Can I use other types of fish for this stew?
Absolutely! Firm white fish like cod, halibut, or haddock work best because they hold together well during cooking. You can also try sea bass or snapper depending on availability, just make sure the pieces are thick enough to not disintegrate in the stew.
Is the Creamy Coconut White Fish Stew Recipe spicy?
The recipe is gently spiced by default, thanks to mild curry paste and optional red pepper flakes. You can easily adjust the heat level by scaling back or increasing the red pepper flakes or adding a fresh chili for more kick.
Can I make this stew dairy-free?
Yes, this stew is naturally dairy-free if you use olive oil instead of butter. The coconut milk provides all the creamy richness you need without any dairy involved, making it perfect for those with lactose intolerance or dairy allergies.
What can I substitute for curry paste?
If you don’t have curry paste, a combination of curry powder mixed with a little tomato paste or grated onion can work well. Adjust the amount to your taste since curry pastes are more concentrated in flavor.
Can I prepare this dish ahead of time?
You can prep all the vegetables and spices in advance and store them in the fridge. The stew base can also be made a day ahead, then reheat and add fresh fish just before serving for the best texture and flavor in your Creamy Coconut White Fish Stew Recipe.
Final Thoughts
This Creamy Coconut White Fish Stew Recipe is one of those rare dishes that blends comfort, exotic flavors, and ease into every bite. It’s a vibrant yet cozy meal perfect for any occasion when you want something nourishing and unforgettable. I can’t wait for you to try it—once you do, it just might become your new go-to stew for years to come!
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Creamy Coconut White Fish Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (with Southeast Asian influences)
Description
This Creamy Coconut White Fish Stew is a rich and flavorful dish featuring tender chunks of firm white fish simmered in a fragrant coconut milk curry broth. Infused with turmeric, curry paste, ginger, and a hint of lime, it offers a beautifully balanced blend of spices and creamy textures. Perfectly paired with rice or crusty bread, it makes a comforting and hearty meal for four that’s ready in just 45 minutes.
Ingredients
Fish
- 1.5 lb firm white fish fillets (such as cod, halibut, or haddock), cut into 2-inch chunks
Base Ingredients
- 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
Spices & 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 & Extras
- 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
- 1/4 cup chopped fresh cilantro, plus extra for serving
To Serve
- Cooked rice or crusty bread
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, thinly slice the red bell pepper and carrots, and dice the potatoes into 1/2-inch cubes for even cooking.
- Heat the Fat: In a large heavy-bottomed pot over medium heat, melt the butter with olive oil until the butter foams.
- Sauté Onion: Add diced onion and cook for 3 to 4 minutes, stirring often, until soft and translucent.
- Add Aromatics: Incorporate garlic and ginger, cooking for 30 seconds to 1 minute until fragrant without browning.
- Add Vegetables: Toss in the bell pepper, carrots, and potatoes, coating them with the aromatics and fat.
- Toast Spices: Stir in curry paste, turmeric, and smoked paprika and cook for 1 to 2 minutes to enhance flavor.
- Combine Liquids: Pour in coconut milk, drained diced tomatoes, and broth, stirring well to scrape up any browned bits from the pot’s bottom.
- Season the Stew: Add fish sauce, brown sugar or honey, remaining salt, black pepper, and red pepper flakes. Bring to a gentle simmer.
- Simmer Vegetables: Reduce heat to medium-low, partially cover, and simmer for 10 to 12 minutes until potatoes and carrots are tender when pierced.
- Add Fish: Gently nestle fish chunks in a single layer into the stew, ensuring they are mostly submerged.
- Cook Fish: Simmer gently for 5 to 7 minutes without stirring vigorously, until fish is opaque and flakes easily.
- Finish and Adjust: Turn off heat, stir in lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
- Serve: Ladle the creamy coconut white fish stew hot into bowls over cooked rice or with crusty bread. Garnish with extra cilantro and lime wedges if desired.
Notes
- If you prefer a spicier stew, increase the red pepper flakes to taste.
- Substitute fish with peeled shrimp or firm tofu for a different protein option.
- Use vegetable broth to make a pescatarian version without fish broth.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
- For a thicker stew, reduce broth slightly or simmer uncovered toward the end.
