Description
A comforting seafood stew combining tender white fish with a rich coconut milk base, fresh vegetables, and aromatic spices.
Ingredients
- 1 pound white fish fillets (cod, halibut, or tilapia)
- 1 can (14 ounces) coconut milk
- 2 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium tomatoes, diced
- 1 bell pepper, chopped (red or yellow)
- 1 cup spinach or kale, chopped
- 1-2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon curry powder (or to taste)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges for serving
Instructions
- Rinse the white fish fillets under cold water. Pat dry and cut them into bite-sized pieces. Season with salt and pepper.
- Heat a tablespoon of oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
- Add the minced garlic and ginger. Cook for another 1-2 minutes until fragrant.
- Stir in the diced tomatoes and chopped bell pepper. Cook for another 5-7 minutes, allowing the vegetables to soften.
- Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer.
- Stir in the fish sauce, lime juice, and curry powder. Adjust seasoning with salt and pepper to taste.
- Add the fish pieces into the pot. Cook for about 10 minutes, or until the fish is opaque and cooked through.
- Stir in the chopped spinach or kale. Cook for another 2-3 minutes until the greens are wilted.
- Remove from heat, ladle the stew into bowls, and garnish with fresh cilantro.
- Accompany with lime wedges on the side for an extra burst of flavor.
Notes
For the best results, use fresh ingredients and adjust seasoning to taste. Avoid stirring the fish too much during cooking for the best texture.
