Description
A warm and creamy stew made with tender white fish, coconut milk, and fresh vegetables, infused with lime and cilantro for a comforting, flavor-packed bowl.
Ingredients
Scale
- 1.5 pounds white fish fillets, cut into chunks
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 lime, juiced
- 1/4 cup chopped cilantro
Instructions
- Heat a large pot over medium heat and add olive oil.
- Sauté chopped onion for about 3 minutes until translucent. Add garlic and cook for 1 more minute.
- Add sliced carrots and diced potatoes. Stir and cook for 3 more minutes.
- Pour in vegetable broth, season with paprika, salt, and black pepper. Cover and simmer for 10-12 minutes.
- Add coconut milk and fish chunks. Simmer uncovered for 8-10 minutes until fish is cooked through.
- Stir in lime juice and chopped cilantro. Adjust seasoning to taste.
- Serve hot with optional garnishes like extra cilantro or lime wedges.
Notes
- Use firm white fish like cod, halibut, or tilapia for best results.
- Do not boil after adding coconut milk to prevent curdling.
- Add spinach or kale at the end for an extra nutritional boost.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
Keywords: creamy coconut fish stew, coconut milk fish soup, white fish stew, dairy-free fish stew, healthy coconut stew