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–+ servings
A hearty bowl of speedy fish stew with chunks of white fish, carrots, peppers, and fresh herbs.

Quick White Fish Stew with Coconut Milk

This quick white fish stew is a comforting and flavorful meal perfect for busy weeknights. It comes together in under 30 minutes, making it an ideal choice for those juggling full schedules.
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Prep Time 15 minutes
Cook Time 20 minutes
Simmering carrots 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Global
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 1 - 1.5 pounds firm white fish Halibut, Black Cod, Sea Bass (thicker cuts are best)
  • 0.5 teaspoon salt
  • 1 lime zest and juice
For the Stew
  • 2-3 tablespoons coconut or olive oil or use Dende - Brazillian Red Palm oil for the best flavor!
  • 1 onion finely diced (red, white or yellow)
  • 0.5 teaspoon salt
  • 1 cup carrot diced
  • 1 red bell pepper diced
  • 4 cloves garlic rough chopped
  • 0.5 jalapeno finely diced
  • 1 tablespoon tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin or whole seed
  • 1 cup fish or chicken stock
  • 1.5 cups tomatoes diced (preferably fresh)
  • 1 14 ounce can coconut milk liquid and solids
  • salt to taste
  • 0.5 cup cilantro, scallions or Italian parsley chopped
  • 1 squeeze lime

Equipment

  • Large saute pan
  • Bowl

Method
 

  1. Rinse and pat dry the fish and cut into 2-inch pieces. Place in a bowl. Add salt, zest from half the lime, and 1 tablespoon lime juice. Gently coat all pieces and set aside.
  2. In a large saute pan, heat the oil over medium-high heat. Add onion and salt, and sauté for 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic, and jalapeno. Cook for 4-5 more minutes.
  3. Add tomato paste, spices, and stock. Mix, bring to a simmer, and add tomatoes. Cover and simmer gently on medium-low for 5 minutes, or until carrots are tender.
  4. Add the coconut milk. Taste and add more salt if needed. Nestle the fish pieces into the stew and simmer gently until cooked through, about 4-6 minutes. Spoon the broth over the fish as it cooks.
  5. Taste and adjust salt. Squeeze with lime. To serve, spoon over rice or quinoa. Sprinkle with cilantro or scallions and an additional squeeze of lime.

Notes

You can finish the fish in the oven at 350F if desired. A drizzle of olive oil before serving is optional.

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