Introduction

This Creamy Coconut White Fish Stew is a comforting and flavorful dish that combines tender white fish with a rich coconut broth and fresh vegetables. It’s perfect for a cozy dinner and easy enough for any home cook to prepare. Enjoy the vibrant flavors of curry, lime, and fresh cilantro in every spoonful.

A close-up view of a bowl filled with creamy soup showing three main layers: a smooth light cream base with an orange tint, chunks of white fish with a firm texture scattered in the soup, and bright pieces of red and yellow vegetables spread throughout. Garnishing the top layer are fresh green herb leaves and a sprinkle of black pepper, giving a mix of sharp and fresh colors against the creamy background. The bowl is white and sits on a white marbled surface with part of a lemon slice and some green herbs visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound white fish fillets (cod, halibut, or tilapia)
1 can (14 ounces) coconut milk
2 cups vegetable or chicken broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 medium tomatoes, diced
1 bell pepper, chopped (red or yellow works well)
1 cup spinach or kale, chopped
1-2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon curry powder (or to taste)
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges for serving

Instructions

Step 1: Rinse the white fish fillets under cold water. Pat dry and cut them into bite-sized pieces. Season with salt and pepper.
Step 2: In a large pot, heat a tablespoon of oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Step 3: Stir in the minced garlic and ginger. Cook for 1-2 minutes until fragrant.
Step 4: Add the diced tomatoes and chopped bell pepper. Cook for 5-7 minutes, until the vegetables soften.
Step 5: Pour in the coconut milk and broth. Stir to combine and bring the mixture to a gentle simmer.
Step 6: Stir in the fish sauce, lime juice, and curry powder. Adjust seasoning with salt and pepper to taste.
Step 7: Gently add the fish pieces into the pot. Cook for about 10 minutes, or until the fish is opaque and cooked through.
Step 8: Stir in the chopped spinach or kale. Cook another 2-3 minutes until the greens are wilted.
Step 9: Remove the pot from heat. Ladle the stew into bowls and garnish with fresh cilantro.
Step 10: Serve with lime wedges on the side for an extra burst of flavor.

Tips & Variations

Use firm white fish like cod or halibut to prevent the fish from breaking apart during cooking.
For a spicier stew, add a chopped chili or a pinch of cayenne pepper.
Substitute kale with spinach for a milder taste and quicker wilting.
Add a splash of coconut aminos or soy sauce if you want a deeper umami flavor instead of fish sauce.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the fish. This stew is best enjoyed fresh but can be frozen for up to 1 month; thaw thoroughly before reheating.

How to Serve

A white bowl filled with a creamy yellow soup that has a smooth texture, topped with several white pieces of gnocchi-like pasta. There are small chunks of red and orange bell peppers scattered throughout the soup, along with finely chopped green herbs sprinkled all over, adding color contrast. The surface of the soup looks thick and rich, with some black pepper specks visible. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this stew?

Yes, you can use frozen fish fillets. Just thaw them completely before cooking to ensure even cooking and prevent the stew from becoming watery.

Can I make this stew without fish sauce?

Absolutely. If you prefer, you can omit the fish sauce and use soy sauce or salt to adjust the seasoning. The stew will still be flavorful thanks to the curry and lime juice.