Description
Creamy coconut white fish stew with cod, cherry tomatoes, lime, and warming spices makes a cozy seafood dinner. Perfect for chilly evenings or fresh summer flavors.
Ingredients
- 1.5 lbs firm white fish (cod, halibut, or haddock), cut into chunks
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- 1.5 cups cherry tomatoes, halved
- 13.5 oz can full-fat coconut milk
- 1 cup seafood or vegetable broth
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped
- Optional: sliced red chili or jalapeño
Instructions
- Season fish lightly with salt and pepper.
- Sauté onion in oil over medium heat until softened.
- Add garlic and ginger; cook until fragrant.
- Stir in turmeric, paprika, and chili flakes; toast briefly.
- Add tomatoes and cook until slightly softened.
- Pour in coconut milk and broth; bring to a gentle simmer.
- Add fish, cover, and simmer 6–8 minutes until opaque and 145°F internally.
- Stir in lime juice, adjust seasoning, and garnish before serving.
Notes
- Keep the stew at a gentle simmer to maintain creamy texture.
- Cut fish into evenly sized chunks for consistent cooking.
- Taste and balance acidity with lime at the end for brightness.
- Avoid stirring too frequently after adding fish to prevent breaking it apart.
- Prep Time: 15 minutes
- Cook Time: 20 minutes