Go Back

Rustic Coconut Fish Stew

Christine Tizzard
Total Time 35 mins
Course Main Course, Soup
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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 andsauteĢ 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 sauteĢ 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.
Keyword coconut milk, cod, fish, leftover cooked fish, seafood, shrimp, vegetables,, whitefish