🐟🥥🍲 Caribbean Coconut Fish Stew
🍽️ Servings:
4
⏱️ Total Time:
35 minutes
🌶️ Flavor Vibe:
Rich, creamy, savory with a kick of heat and bright, tropical flavors.
🛒 Ingredients:
🐟 For the Fish:
1 lb (450g) firm white fish fillets (like snapper, tilapia, or cod), cut into chunks 🐟
1 tbsp olive oil or coconut oil 🛢️
Salt and pepper to taste 🧂
🥥 For the Stew Base:
1 tbsp olive oil or coconut oil 🛢️
1 medium onion, chopped 🧅
2 cloves garlic, minced 🧄
1-inch piece fresh ginger, minced 🌿
1 red bell pepper, chopped 🌶️
1 can (14 oz) coconut milk 🥥
1 can (14 oz) diced tomatoes 🥫
1/2 cup fish or vegetable broth 🍲
1 tsp ground turmeric 🌿
1 tsp ground cumin 🌿
1 tsp smoked paprika 🌶️
1/2 tsp thyme 🌿
1 tbsp lime juice 🍈
1 tbsp soy sauce (or tamari for gluten-free) 🍶
1 tsp hot sauce or Scotch bonnet pepper sauce (optional, for heat) 🌶️
1 tbsp brown sugar or honey 🍯
1/4 cup fresh cilantro, chopped 🌿
🍚 For Serving:
Steamed jasmine rice or basmati rice 🍚
Lime wedges 🍈
🔪 Instructions:
🐟 Step 1: Prepare the Fish
Season the fish chunks with salt and pepper on both sides.
Heat 1 tablespoon of olive oil or coconut oil in a large pot or Dutch oven over medium-high heat.
Add the fish pieces to the pot and sear for 2–3 minutes per side until golden brown. Remove the fish and set aside. 🐟
🥥 Step 2: Make the Stew Base
In the same pot, add another tablespoon of olive oil or coconut oil over medium heat.
Add the chopped onion, bell pepper, and cook for about 3–4 minutes until softened.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant. 🧅🧄🌿
Add the ground turmeric, cumin, smoked paprika, and thyme, stirring for 1–2 minutes to toast the spices and release their aroma. 🌿🌶️
Pour in the coconut milk, diced tomatoes (with their juices), and fish broth. Stir to combine. 🥥🍅🍲
Add the lime juice, soy sauce, and brown sugar (or honey). Stir everything together and bring the stew to a gentle simmer. 🍯🍈
Simmer the base for 5–7 minutes, letting the flavors develop and the sauce thicken slightly.
🐟 Step 3: Add the Fish to the Stew
Return the seared fish pieces to the pot, gently stirring them into the stew.
Let the stew simmer for 5–7 minutes until the fish is fully cooked and flaky, ensuring it absorbs all the delicious flavors of the broth.
Taste the stew and adjust seasoning with more salt, lime juice, or hot sauce (for extra heat) if desired. 🌶️
🍚 Step 4: Serve
Serve the Caribbean Coconut Fish Stew over a bed of steamed jasmine or basmati rice. 🍚
Garnish with fresh cilantro for added color and flavor. 🌿
Serve with lime wedges on the side for an extra burst of freshness. 🍈
✨ Tips & Variations:
Make it spicier: Add more Scotch bonnet pepper sauce or fresh chili for a hotter stew. 🌶️
Use different fish: If you prefer, you can substitute the white fish with other seafood like shrimp, crab, or lobster. 🦞
Add veggies: Toss in some spinach, okra, or peas for extra texture and color. 🥬
Vegetarian option: Use tofu or tempeh in place of the fish for a plant-based alternative. 🌱
🧡 What You’ll Love:
The coconut milk creates a silky, creamy base that pairs perfectly with the spices and fresh vegetables.
The fish absorbs all the incredible flavors from the broth, resulting in tender, juicy bites in every spoonful.
The dish is light yet hearty, making it perfect for a cozy dinner.