Creamy Coconut White Fish Stew Recipe

Introduction

This Creamy Coconut White Fish Stew blends delicate fish with rich coconut milk and warming spices for a comforting and flavorful meal. It’s easy to prepare and perfect for a cozy dinner any night of the week.

Ingredients

• 1 ½ pounds white fish fillets, cut into chunks
• 1 can (13.5 oz) coconut milk
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium yellow onion, chopped
• 1 small red chili pepper, sliced (optional)
• ½ cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon turmeric powder
• 2 tablespoons olive oil
• 2 cups fish stock or broth
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Step 1: Place a large pot or Dutch oven over medium heat and add olive oil.
2. Step 2: Sauté onion, garlic, and ginger for 3–4 minutes until softened and fragrant.
3. Step 3: Stir in turmeric and cook for another minute.
4. Step 4: Pour in the fish stock and bring to a simmer for 5 minutes.
5. Step 5: Add coconut milk, lime juice, and red chili (if using), stir to combine, and season with salt and pepper.
6. Step 6: Add fish chunks gently to the broth and simmer uncovered for 8–10 minutes until the fish flakes easily.
7. Step 7: Turn off the heat and stir in chopped cilantro.
8. Step 8: Ladle into bowls and serve with rice or crusty bread. Garnish as desired.

Tips & Variations

• For a milder stew, omit the red chili or replace it with a small amount of paprika.
• Try using firm white fish like cod, halibut, or sea bass for the best texture.
• Add diced tomatoes or bell peppers for extra color and flavor.
• Use lime zest along with juice for a brighter citrus note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the coconut milk from curdling. It’s best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this stew?

Yes, firm white fish such as cod, halibut, or tilapia work well. Avoid delicate fish that may overcook quickly and break apart.

Is it possible to make this stew spicy?

Absolutely! Keep the red chili pepper or add a pinch of cayenne pepper or chili flakes to increase the heat to your liking.

Creamy Coconut White Fish Stew Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

This Creamy Coconut White Fish Stew is a comforting and vibrant dish featuring tender chunks of white fish simmered in a fragrant blend of coconut milk, turmeric, ginger, and fresh herbs. Perfect for a hearty lunch or dinner, this stew offers a delicious balance of creamy richness and zesty lime with a subtle hint of chili heat.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Fish and Broth

• 1 ½ pounds white fish fillets, cut into chunks
• 2 cups fish stock or broth
• 1 can (13.5 oz) coconut milk

Vegetables and Aromatics

• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 small red chili pepper, sliced (optional)
• ½ cup fresh cilantro, chopped
• 1 lime, juiced

Spices and Seasonings

• 1 teaspoon turmeric powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Oils

• 2 tablespoons olive oil

Instructions

1. Heat the Oil: Place a large pot or Dutch oven over medium heat and add olive oil to warm it up gently.
2. Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for 3 to 4 minutes until the mixture is softened and fragrant, stirring occasionally to prevent burning.
3. Add Turmeric: Stir in 1 teaspoon of turmeric powder and cook for another minute to release its earthy aroma.
4. Simmer Broth: Pour in the 2 cups of fish stock or broth, bring the mixture to a simmer, and cook for 5 minutes. This helps meld the flavors together.
5. Add Coconut Milk and Season: Stir in the can of coconut milk, lime juice, and the sliced red chili pepper if using. Season the stew with salt and black pepper, mixing everything well.
6. Cook the Fish: Gently add the cut fish chunks into the simmering stew. Allow them to cook uncovered for 8 to 10 minutes until the fish flakes easily with a fork, indicating it is fully cooked.
7. Finish with Cilantro: Remove the pot from heat and stir in the fresh chopped cilantro to brighten the flavors.
8. Serve: Ladle the creamy coconut fish stew into bowls and serve hot with steamed rice or crusty bread. Garnish as desired for an extra touch of freshness.

Notes

• You can substitute white fish with firm varieties like cod, haddock, or halibut for similar results.
• Adjust the amount of chili pepper or omit it entirely if you prefer a milder stew.
• Serve with jasmine or basmati rice to complement the creamy coconut flavors.
• For a thicker stew, simmer a few extra minutes until it reaches your preferred consistency.
• Store leftovers in an airtight container refrigerated for up to 2 days; reheat gently on the stovetop to avoid curdling the coconut milk.

Keywords: coconut fish stew, white fish recipe, creamy fish stew, Caribbean fish dish, coconut milk stew, turmeric fish, healthy fish stew, easy seafood stew