I love a bowl that feels warm and bright at the same time. Creamy Coconut White Fish Stew brings cozy coconut broth and tender fish together in a few simple steps. If you like one pot meals, try my hearty potato soup with lentils for another cozy supper.
What You’ll Need
- 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
My Trusted Kitchen Tools
I keep a large pot, a wooden spoon, and a sharp knife ready. For fast prep and little mess I often follow tips from my club sandwich ultimate guide on quick chopping and tidy mise en place.
Bringing It All Together
- Rinse the fish, pat dry, and cut into bite sized pieces, then season with salt and pepper.
- Heat oil in a large pot over medium heat and sauté the chopped onion until soft.
- Add the minced garlic and ginger and cook until fragrant.
- Stir in the diced tomatoes and chopped bell pepper and cook until they soften.
- Pour in the coconut milk and broth and bring the mix to a gentle simmer.
- Add fish sauce, lime juice, and curry powder and taste, then adjust salt and pepper.
- Gently add the fish pieces to the pot and cook until the fish turns opaque.
- Stir in the chopped spinach or kale and cook until wilted.
- Remove from heat and ladle into bowls, garnish with fresh cilantro and serve with lime wedges.
Making It Your Own (Swaps & Ideas)
Swap the white fish for shrimp or firm tofu if you like. Use coconut cream for a richer sauce. Swap spinach for bok choy or add sliced carrots for crunch. Reduce curry powder for a milder taste or add chili flakes for heat.
How We Love to Serve It
We like this stew over steamed rice or with crusty bread to soak up the broth. For a sweet finish, I sometimes serve a slice of Brazilian carrot cake when friends stay for dessert.
A Few Tips For Success
Keep the heat gentle after you add the fish so it stays tender. Taste as you go and add fish sauce and lime in small amounts to balance salt and acid. Cut fish into even pieces so it cooks at the same time.
Saving Some For Later
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low heat so the fish does not break apart. You can freeze the stew without greens for up to 2 months and add fresh greens when you reheat.
From My Kitchen to Yours
I hope this stew brings warmth to your table. It cooks fast and fills the house with good smells. Enjoy every spoonful.
Your Questions, Answered
How long does Creamy Coconut White Fish Stew take to make?
This stew takes about 30 to 40 minutes from start to finish. Prep is quick and the cooking moves fast once the broth simmers.
Can I use frozen fish for Creamy Coconut White Fish Stew?
Yes, you can use frozen fish. Thaw it in the fridge first and pat it dry well before cutting and cooking to avoid extra water in the stew.
Is Creamy Coconut White Fish Stew spicy?
The basic recipe is mild. You can add chili flakes or fresh chiles to make it spicy, or leave them out for a gentle, warming flavor.
Print
Creamy Coconut White Fish Stew
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A warm and bright stew featuring tender fish in a creamy coconut broth, perfect for a cozy meal.
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)
- 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
- Rinse the fish, pat dry, and cut into bite-sized pieces, then season with salt and pepper.
- Heat oil in a large pot over medium heat and sauté the chopped onion until soft.
- Add the minced garlic and ginger and cook until fragrant.
- Stir in the diced tomatoes and chopped bell pepper and cook until they soften.
- Pour in the coconut milk and broth and bring the mix to a gentle simmer.
- Add fish sauce, lime juice, and curry powder and taste, then adjust salt and pepper.
- Gently add the fish pieces to the pot and cook until the fish turns opaque.
- Stir in the chopped spinach or kale and cook until wilted.
- Remove from heat and ladle into bowls, garnish with fresh cilantro and serve with lime wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low heat. Can freeze without greens for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fish stew, coconut stew, one pot meal, easy recipe, cozy dinner