Description
A creamy, cozy stew made with tender white fish, buttery potatoes, and a rich coconut milk broth. It’s perfect for cool evenings and comes together in under an hour for a comforting weeknight meal.
Ingredients
1 lb white fish fillets (cod, halibut, or haddock)
1 can full-fat coconut milk (13.5 oz)
2 cups yellow potatoes, peeled and cubed
1 red bell pepper, diced
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil or butter
2 tablespoons lime juice (about 1 lime)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika or mild chili powder (optional)
2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
1. In a large pot, heat olive oil or butter over medium heat. Sauté chopped onion for 3 to 4 minutes until soft.
2. Add minced garlic and stir until fragrant, about 1 minute.
3. Stir in cubed potatoes and diced red bell pepper. Season with salt, pepper, and paprika or chili powder.
4. Pour in the coconut milk and stir to combine. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes until the potatoes are fork-tender.
5. Add large chunks of white fish to the pot. Spoon broth over fish and simmer uncovered for 5 to 7 minutes, or until the fish is opaque and flakes easily.
6. Stir in lime juice and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro.
Notes
For the best texture, use large chunks of fish and avoid over-stirring after adding them.
Full-fat coconut milk is key—light coconut milk will make the broth too thin.
This stew doesn’t freeze well; it’s best eaten fresh or refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot Stew
- Cuisine: Coastal, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg