Description
A delightful seafood stew featuring white fish cooked in a creamy coconut milk base with fresh vegetables.
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 them dry, and cut them into bite-sized pieces, seasoning with salt and pepper.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger and cook for an additional 1-2 minutes until fragrant.
- Add the diced tomatoes and chopped bell pepper, cooking for another 5-7 minutes to soften the vegetables.
- Pour in the coconut milk and broth, stirring to combine and bringing the mixture to a gentle simmer.
- Stir in the fish sauce, lime juice, and curry powder; adjust seasoning with salt and pepper to taste.
- Gently add the fish pieces into the pot and cook for about 10 minutes, or until the fish is opaque and cooked through.
- Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
- Remove the pot from heat, ladle the stew into bowls, and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
Use the freshest fish available and adjust curry powder to your spice preference. Fresh herbs will elevate the dish.
