Description
This Creamy Coconut White Fish Stew is a flavorful and comforting dish featuring tender white fish simmered in a rich coconut milk broth infused with aromatic spices, fresh vegetables, and a hint of lime. Perfect for a wholesome weeknight dinner, this stew combines the warmth of curry powder with the tropical creaminess of coconut milk to create a satisfying and nourishing meal.
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
- 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, and cut into bite-sized pieces. Season with salt and pepper to enhance the flavor.
- Sauté Onions: In a large pot over medium heat, sauté chopped onions in oil until translucent, which takes approximately 5 minutes, developing a sweet base for the stew.
- Add Garlic and Ginger: Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant, releasing their aromatic oils into the pot.
- Cook Vegetables: Add diced tomatoes and chopped bell pepper. Cook for another 5-7 minutes until softened, allowing the flavors to meld.
- Add Liquids: Pour in coconut milk and broth; stir well to combine and bring the mixture to a gentle simmer to begin creating the stew base.
- Season the Broth: Stir in fish sauce, lime juice, and curry powder. Adjust seasoning by adding salt and pepper to taste for a balanced flavor profile.
- Cook the Fish: Gently add fish pieces to the simmering broth. Cook for about 10 minutes until the fish turns opaque and flakes easily.
- Add Greens: Stir in chopped spinach or kale. Cook for an additional 2-3 minutes until the greens are wilted and tender, completing the stew.
Notes
- Use firm white fish like cod or halibut to ensure the fish holds its shape during cooking.
- Adjust curry powder and fish sauce quantities to suit your taste preference.
- Leafy greens like spinach or kale add nutrition and texture; substitute with your favorite greens if preferred.
- Serve this stew over steamed rice or with crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
