Creamy White Fish Stew

I love this creamy coconut white fish stew—a fragrant and silky broth brimming with tender chunks of white fish, vibrant vegetables, aromatic spices, and coconut milk. Every spoonful feels exotic yet comforting.

Why I’ll Love This Recipe

I’m drawn to how effortlessly tropical flavors blend with simple ingredients: coconut milk, garlic, onion, ginger, and lime elevate white fish into a full-bodied, satisfying stew. It’s rich yet balanced, quick to make, and feels like a warm hug in a bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• firm white fish fillets (cod, tilapia, halibut), cut into chunks

• coconut milk (full-fat)

• fish or vegetable broth

• onion, chopped

• garlic, minced

• fresh ginger, grated

• bell pepper, sliced

• carrot and tomato, chopped (optional)

• olive oil

• red curry paste (or paprika/cumin in non-Thai versions)

• fish sauce (optional, for umami)

• lime juice

• fresh cilantro, chopped

• salt and pepper

• red pepper flakes (optional for heat)

directions

1. I heat olive oil over medium heat, then sauté onion, garlic, and ginger until fragrant and translucent—about 3–4 minutes. I add sliced bell pepper, carrot, and tomatoes, cooking for another 5 minutes so they soften slightly.

2. I stir in red curry paste (or paprika mixture), coating the vegetables for 2 minutes to release their flavor.

3. I pour in coconut milk and broth, stirring well. I bring the liquid to a gentle boil, then reduce to a simmer for about 10 minutes so the flavors meld.

4. I lower the heat and gently nestle in the fish chunks. I simmer for another 5–7 minutes, until the fish is opaque and flakes easily.

5. I stir in fish sauce (if using) and lime juice; season with salt, pepper, or red pepper flakes to taste.

6. I ladle the stew into bowls and garnish with chopped cilantro and extra lime wedges.

Servings and timing

• Serves 4 people

• Prep time: 20 minutes

• Cook time: 30 minutes

• Total time: about 50 minutes

Variations

• I’ve made a Brazilian-style version (moqueca) by using diced tomatoes, paprika or cayenne, chopped peppers, cilantro, and lime zest—omitting curry paste and showing tropical depth.

• For an Asian-inspired take, I use red curry paste, ginger, bok choy or leafy greens, and fish sauce—as seen in coconut-poached fish stews with bok choy.

• I sometimes swap fish for shrimp or firm tofu, and add greens like spinach or napa cabbage near the end for freshness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm on the stovetop over low heat—avoiding boiling to prevent curdling or overcooking the fish. This keeps the fish tender and sauce silky.

FAQs

What kinds of white fish work best?

I use firm, thick white fish like cod, halibut, or tilapia—they hold together during simmering and absorb flavor without falling apart.

Can I make it spicy or mild?

Absolutely. I adjust heat with red curry paste or red pepper flakes depending on my mood. Adding mild paprika or reducing spice yields a soothing version.

Is fish sauce necessary?

No—it’s optional. I add it when I want more savory depth, but lime juice, salt, and coconut milk also create a balanced, flavorful broth.

Can I add vegetables or greens?

Yes—vegetables like bell peppers, carrots, tomatoes, bok choy, spinach, or napa cabbage work well. I stir leafy greens in near the end so they stay bright and tender.

What should I serve with this stew?

I typically serve it over steamed jasmine or basmati rice to soak up the creamy broth. Warm crusty bread or naan also work well. Lime wedges, extra cilantro, and a side of sautéed greens can elevate the meal.

Conclusion

I love making this creamy coconut white fish stew—it’s fragrant, satisfying, and surprisingly easy. Between the rich coconut broth, tender fish, fresh vegetables, and bright garnishes, it feels elegant yet approachable. Perfect for a cozy weeknight or when I want a flavorful tropical escape in a bowl.

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