Coconut Lime Fish Stew 🐟🥥🍋
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Stew
1 lb white fish fillets (such as cod or tilapia), cut into chunks
1 can (13.5 oz) coconut milk
1 cup fish or vegetable broth
1 onion, chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 tablespoon fish sauce
Juice and zest of 1 lime
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
For Serving
Cooked rice or quinoa
Lime wedges
Instructions
Prepare the Base
Sauté Vegetables: In a large pot, heat a tablespoon of oil over medium heat. Add chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
Add Bell Pepper and Spices: Stir in the sliced red bell pepper, turmeric, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
Make the Stew
Add Liquids: Pour in the coconut milk, fish broth, fish sauce, and lime juice. Bring to a gentle simmer.
Add Fish and Tomatoes: Add the fish chunks and halved cherry tomatoes to the pot. Simmer for about 10-12 minutes, or until the fish is cooked through and flakes easily.
Finish and Serve
Adjust Seasoning: Stir in lime zest and adjust seasoning with more salt or lime juice if needed.
Serve: Serve the stew over cooked rice or quinoa. Garnish with fresh cilantro and lime wedges.
Tips and Variations
Add Vegetables: Feel free to add spinach or kale for extra nutrition.
Spicy Option: Add sliced jalapeños or red pepper flakes for heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Enjoy this creamy and flavorful coconut lime fish stew! 🍽️