Gluten Free Coconut Fish Stew
Warm, fragrant, and deeply satisfying, this coconut fish stew is the kind of bowl that feels like a full reset after a long day. Firm white fish — cod, halibut, or snapper all work beautifully — gets nestled into a simmering broth built from full-fat coconut milk, diced tomatoes, and chicken broth, then gently cooked until perfectly opaque and tender. The spice blend of cumin, smoked paprika, turmeric, and fresh ginger gives the stew serious depth without relying on any thickeners or flour-based shortcuts, so it's naturally free of gluten from start to finish. A squeeze of fresh lime juice stirred in at the end brightens everything up and balances the richness of the coconut milk in the best possible way. It comes together in one skillet or Dutch oven, which means less cleanup and more time actually enjoying dinner. Serve it with fresh cilantro and extra lime wedges for a restaurant-worthy finish that feeds four without any fuss.
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Learn more →Ingredients
4 servings
- 1.5 lb firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the fish pieces dry with paper towels and season all over with the salt and black pepper. Set aside.
- 2
Heat the olive oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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