Go Back
–+ servings
Creamy Coconut White Fish Stew

Creamy Coconut White Fish Stew: A Tropical Comfort Bowl

Creamy Coconut White Fish Stew combines tender fish and colorful vegetables in a rich coconut broth, perfect for quick and nutritious weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 pound White Fish Fillets substitute with cod, halibut, or tilapia if preferred
  • 1 can Coconut Milk use light coconut milk for a lower-calorie option
  • 4 cups Vegetable/Chicken Broth choose based on dietary preferences
  • 1 medium Onion or shallots for a milder flavor
  • 3 cloves Garlic fresh is ideal, but pre-minced works for convenience
  • 1 inch Ginger fresh ginger is best, ground ginger can suffice
  • 1 cup Tomatoes canned diced tomatoes are handy if fresh aren't available
  • 1 medium Bell Pepper red or yellow varieties enhance flavor and color
  • 2 cups Spinach or Kale any leafy green like Swiss chard can be used
For Flavor Boost
  • 1 tablespoon Fish Sauce swap for soy sauce to keep it vegetarian-friendly
  • 1 tablespoon Lime Juice fresh lime is best, but lemon juice is an alternative
  • 1 tablespoon Curry Powder adjust to personal taste or swap for fresh herbs
  • to taste Salt and Pepper essential seasonings to enhance flavors
  • 1/4 cup Fresh Cilantro garnish; parsley is suitable substitute
  • 2 pieces Lime Wedges for serving, adds a zesty finish

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Rinse the white fish fillets under cold water, pat dry, and season with salt and pepper. Cut into bite-sized pieces.
  2. Heat a tablespoon of oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  3. Stir in the minced garlic and freshly grated ginger into the pot and cook for 1-2 minutes.
  4. Introduce the diced tomatoes and chopped bell pepper, and cook for 5-7 minutes until vegetables soften.
  5. Pour in the coconut milk and broth, stirring well, and bring to a gentle simmer.
  6. Mix in the fish sauce, lime juice, and curry powder, adjusting the salt and pepper to taste.
  7. Carefully add the fish pieces and simmer for about 10 minutes until cooked through.
  8. Fold in the spinach or kale, allowing it to wilt for 2-3 minutes.
  9. Remove from heat and ladle into bowls. Garnish with cilantro and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. For longer storage, freeze in portioned containers for up to 2 months. Reheat gently on the stove.

Tried this recipe?

Let us know how it was!