Pescatarian Gluten Free Coconut Fish Stew
Total time45 min
Prep time15 min
Cook time30 min
4.8(28)
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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