Description
A cozy, creamy coconut white fish stew with tender fish, vegetables, and fragrant herbs. Perfect for weeknight dinners or family meals.
Ingredients
1 lb white fish fillets (cod, tilapia, or halibut), cut into chunks
1 tbsp vegetable oil or butter
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 red bell pepper, diced
1 cup carrots, diced
1 cup diced tomatoes (canned or fresh)
1 can (14 oz) full-fat coconut milk
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt & black pepper, to taste
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Instructions
Heat oil or butter in a large skillet over medium heat. Sauté onions until translucent. Add garlic and ginger and cook until fragrant.
Stir in smoked paprika, cayenne, salt, and pepper. Cook for 30 seconds.
Pour in coconut milk and diced tomatoes. Simmer for 10 minutes, letting flavors meld.
Add bell peppers and carrots. Simmer 5–7 minutes until vegetables are tender.
Gently fold in fish chunks and cover. Simmer for 5–7 minutes until fish is opaque and cooked through.
Remove from heat. Stir in lime juice and sprinkle with fresh cilantro.
Serve hot over rice or with crusty bread.
Notes
Adjust spices for heat preference, add extra vegetables for variety, and reheat gently to preserve fish texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes