Uses Up: leftover fish, white fish, frozen fish, vegetables, coconut milk.
Traveling in the Dominican Republic, I noticed that all of the grocers carry lots of frozen white fish. Fresh fish was less common, and I was told to pull over if I saw fresh fish being sold on the side of the road. The fish of choice there seems to be dorado, aka mahi-mahi, but any lean white fish, shrimp, or even chicken works, and this dish will soon transport you to the beautiful sunny beaches of the Dominican Republic.
Typically made with fresh ingredients, this rich flavorful stewp (not quite stew, not quite soup), traditionally known as Pescado con Coco, is so versatile that you can add any frozen fish and seasonal veggies. Enjoy this on its own, with some toasted bread, or served over rice, rice and beans, quinoa, barley, potatoes of any kind, cooked plantains, rice noodles, or even mashed avocado.
This Rustic Coconut Fish Stew recipe can also be adapted to using leftover cooked fish from the night before.
Photo by Reena Newman, props by Andrea McCrindle, and food styling by Christine Tizzard.
Rustic Coconut Fish Stew
- 1/4 cup orange, lemon, or lime juice
- 1 Tbsp dried oregano
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 4 cloves garlic, crushed
- Salt and pepper to taste
- 2 lb. lean white fish, cut into large chunks
- 2 Tbsp oil of choice coconut or olive is good
- 1 large or 2 small onions, diced
- 2 cubanelle peppers, diced or bell peppers
- 1 cup chopped tomatoes fresh or canned
- 2 cups chopped vegetables of choice mix and match, carrots, celery, broccoli, cauliflower, green beans, ect
- 1 14 oz. can coconut milk
Optional Add Ins:
- 1/4 cup chopped soft herbs such as basil or tarragon
- Citrus zest, to taste
- Handful of chopped hardy greens
- Handful of snap or snow peas, corn, or peas
- In a large bowl, mix the citrus juice with the oregano, coriander, cumin, paprika, garlic, and salt and pepper. Add the fish, mix to coat, and set aside. This can be done up to 1 hour ahead of time.
- Preheat a large saucepot or Dutch oven over medium-high heat. Add the oil andsauté the onions for about 3 minutes until golden brown.
- Add the peppers and tomato and continue to cook, about 3 minutes. Add the vegetables, and continue to sauté until the vegetables are slightly softened, about 5 minutes.
- Stir in the coconut milk, add the coated fish, and mix. Bring to a boil, then reduce to a simmer. Continue to simmer until the fish and vegetables are cooked and the sauce is thickened, about 20 minutes.
- Stir in any optional add-ins. Taste and adjust the seasoning with hot sauce, salt,pepper, or citrus zest.
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