Creamy Coconut Fish Stew

This Creamy Coconut Fish Stew is pure comfort in a bowl — light yet rich, filled with tender fish simmered in a velvety coconut broth infused with garlic, onions, peppers, and bright lime. Inspired by Brazilian Moqueca, this stew is fresh, flavorful, and perfect for a cozy dinner or an impressive yet easy meal for guests. Serve it over fluffy rice or with crusty bread to soak up every delicious drop!

Time Overview:

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Total Time: About 40 minutes

Ingredients:

1 lb firm white fish (like cod, halibut, or sea bass), cut into large chunks

1 tablespoon olive oil

1 tablespoon butter

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 medium tomato, diced

1 cup coconut milk (full fat for creaminess)

1 cup seafood stock (or chicken/vegetable broth)

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional, for a little heat)

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lime, plus extra wedges for serving

Fresh cilantro, chopped, for garnish

Instructions:

Season the fish chunks lightly with salt and pepper.

In a large skillet or pot, heat olive oil and butter over medium heat.

Sear the fish pieces for about 1–2 minutes per side until just golden (they don’t need to be fully cooked). Remove and set aside.

In the same pan, add diced onion and garlic, cooking until softened and fragrant (about 3 minutes).

Add diced bell pepper and tomato, cooking for another 2–3 minutes until slightly softened.

Stir in the paprika, cayenne (if using), and salt/pepper.

Pour in the coconut milk and seafood stock, stirring well.

Bring the stew to a gentle simmer. Let it cook for 5–7 minutes, allowing the flavors to blend and the broth to thicken slightly.

Gently return the fish to the pot, nestling the pieces into the sauce.

Cover and simmer on low heat for another 5–7 minutes, until the fish is cooked through and tender.

Squeeze in fresh lime juice, stir gently.

Garnish with chopped cilantro and serve hot with extra lime wedges on the side.

Serving Ideas:

Serve over steamed white rice, cauliflower rice, or crusty bread.

Add extra veggies like zucchini or spinach if you’d like!

Tips for the Best Creamy Coconut Fish Stew:

• Use firm white fish: Cod, halibut, mahi-mahi, or sea bass hold their shape well and won’t fall apart in the broth.
• Sear the fish lightly first: It locks in moisture and gives extra flavor.
• Don’t overcook the fish: Once it flakes easily with a fork, it’s done! Overcooking can make it tough.
• Full-fat coconut milk is best: It gives the stew that silky, creamy texture you want.
• Brighten with lime: Add fresh lime juice at the very end to keep the flavors fresh and vibrant.
• Customize the spice: Adjust the cayenne or toss in a diced chili if you want more heat.
• Add greens: Stir in spinach, kale, or cilantro during the last few minutes for extra nutrition.

Q&A Section:

Q: Can I use frozen fish?
A: Yes! Just thaw it completely and pat it dry before cooking to avoid excess water in the stew.

Q: What other proteins can I use?
A: Shrimp, scallops, or even chunks of chicken breast work beautifully in the coconut broth!

Q: How spicy is it?
A: It’s mildly spiced. You can adjust it by adding more cayenne or using a hot pepper if you like it fiery.

Q: Can I make it ahead of time?
A: Yes, but for best texture, make the broth ahead and add the fish fresh when reheating to prevent it from overcooking.

Q: How should I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, being careful not to boil hard.