Fish Stew
A comforting and flavorful dish that combines tender white fish, vibrant vegetables, and a luscious coconut milk base, perfect for busy weeknights and cozy gatherings.
Ingredients
Main Ingredients
- 1 lb white fish (such as cod or tilapia) Cod and tilapia are great options, but you can also use salmon or shrimp.
- 1 unit onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups vegetable broth Use low-sodium broth for better control over salt content.
- 1 cup coconut milk Can be substituted with almond milk or heavy cream.
- 1 unit bell pepper, diced
- 1 cup spinach or kale Both options are excellent for added nutrients.
- 1 teaspoon paprika
- to taste unit Salt and pepper Adjust according to preference.
- to garnish unit Fresh cilantro Adds a fresh touch.
Instructions
Preparation
- Heat a tablespoon of cooking oil in a large pot over medium heat.
- Add the diced onion and cook for about 5 minutes until translucent.
- Stir in the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant.
- Pour in the canned tomatoes, vegetable broth, and coconut milk. Stir well and bring to a simmer.
- Season with paprika, salt, and pepper to taste.
- Gently add the fish pieces to the pot and cook for about 10 minutes until cooked through.
- Stir in the spinach or kale just before serving and cook for an additional 2 minutes until wilted.
- Ladle the stew into bowls and garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The stew can be frozen, but the texture of the fish might change. Reheat on the stovetop with a splash of broth or coconut milk.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 6gSodium: 300mgFiber: 4gSugar: 3g
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