Description
This Creamy Coconut White Fish Stew is a flavorful and comforting dish combining tender white fish simmered in a rich coconut milk broth infused with garlic, ginger, curry, and fresh vegetables. Perfect for a wholesome weeknight dinner, it offers a delightful balance of savory, tangy, and mildly spicy flavors with nutritious greens and a vibrant, aromatic profile.
Ingredients
Scale
Fish and Broth
- 1 pound white fish fillets (cod, halibut, or tilapia)
- 1 can (14 ounces) coconut milk
- 2 cups vegetable or chicken broth
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium tomatoes, diced
- 1 bell pepper, chopped (red or yellow works well)
- 1 cup spinach or kale, chopped
Seasonings and Extras
- 1-2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon curry powder (or to taste)
- Salt and pepper, to taste
Instructions
- Prepare the Fish: Rinse fish fillets under cold water, pat dry with paper towels, and cut into bite-sized pieces. Season the pieces with salt and pepper evenly to enhance flavor.
- Sauté Onion: Heat a large pot over medium heat and add oil. Sauté the finely chopped onion for about 5 minutes until translucent and soft, which builds a flavorful base.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for 1 to 2 minutes until their aromas are released and fragrant, being careful not to burn.
- Cook Tomatoes and Bell Pepper: Add the diced tomatoes and chopped bell pepper to the pot. Cook for 5 to 7 minutes until the vegetables soften and meld together.
- Add Liquids: Pour in the coconut milk and vegetable or chicken broth. Stir thoroughly to combine and bring the mixture to a gentle simmer over medium heat.
- Season the Stew: Mix in the fish sauce, lime juice, and curry powder. Adjust seasoning with salt and pepper according to taste to balance the savory, tangy, and spicy notes.
- Cook the Fish: Gently add the seasoned fish pieces into the simmering broth. Cook for about 10 minutes, stirring occasionally, until the fish turns opaque and cooks through.
- Add Greens and Finish: Stir in the chopped spinach or kale. Continue cooking for 2 to 3 minutes until the greens are wilted and tender. Remove from heat and serve hot.
Notes
- Use firm white fish like cod or halibut for best texture; tilapia is a budget-friendly alternative.
- Adjust fish sauce and curry powder quantities to control saltiness and spice level.
- Substitute kale with spinach or other leafy greens based on availability and preference.
- For a thicker stew, reduce broth slightly or simmer longer before adding fish.
- Serve the stew with steamed rice or crusty bread to soak up the flavorful broth.
