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
Scale
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.
