12 Creamy Coconut Fish Stew Recipes Made With Coconut Milk

Coconut milk gives fish stew a smooth texture and mild flavor that works with many types of fish. These recipes use everyday ingredients and simple steps to keep prep time short. You will find options with different vegetables and spice levels to match what you have on hand. Some are quick enough for weeknights while others suit a slower weekend meal. Look through them and choose a few to add to your regular rotation.

Helpful Tips Before You Start

These tips will help you get the best texture and flavor from coconut milk in fish stews.

Use Full Fat Coconut Milk

Full fat coconut milk creates the creamy base these recipes need. Light versions can turn watery during simmering.

Pick Firm Fish

Choose firm white fish like cod or halibut that holds its shape. Softer fish breaks apart too easily in the stew.

Add Coconut Milk Last

Stir in the coconut milk toward the end of cooking. This keeps it from separating or curdling over high heat.

Balance With Acid

A squeeze of lime or lemon at the end brightens the rich coconut flavor. Add it right before serving for the freshest taste.

Thai Lemongrass Coconut Fish Stew with Baby Bok Choy

This stew brings bright lemongrass and creamy coconut milk together with tender fish and fresh bok choy. It works well on busy weeknights when you want a light meal that still feels comforting. The flavor stays aromatic and balanced, with a gentle heat from chili and a clean finish from lime.

Thai Lemongrass Coconut Fish Stew with Baby Bok Choy

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon vegetable oil
• 1 shallot, thinly sliced
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 2 lemongrass stalks, bruised
• 2 cans (13.5 oz each) coconut milk
• 2 tablespoons fish sauce
• 1 red chili, sliced
• 1 pound firm white fish, cut into 2-inch pieces
• 4 heads baby bok choy, halved lengthwise
• Juice of 1 lime
• Fresh cilantro, for garnish
• Salt, to taste

Instructions

 

• Heat the oil in a large pot over medium heat. Add the shallot, garlic, ginger, and bruised lemongrass. Stir for two minutes until the mixture smells fragrant.
• Pour in both cans of coconut milk and the fish sauce. Bring the liquid to a gentle simmer.
• Add the sliced chili and fish pieces. Let the stew cook for five to six minutes without stirring too much so the fish stays in chunks.
• Place the halved baby bok choy into the pot. Simmer for two more minutes until the bok choy turns bright green and slightly tender.
• Remove the pot from the heat. Stir in the lime juice and add salt to taste. Scatter cilantro over each bowl before serving.

Notes

Bruise the lemongrass stalks well before adding them so the flavor releases into the coconut milk. Add the bok choy only at the end to keep the leaves green and crisp. Leftovers reheat gently on the stove with a splash of water to loosen the broth. If you prefer less heat, use half the chili or remove the seeds before slicing.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife

Caribbean Coconut Fish Stew with Okra and Sweet Plantains

This stew combines creamy coconut milk with tender fish, crisp-tender okra, and sweet plantains for a balanced Caribbean meal. It works well for weeknight dinners when you want something hearty but not heavy.

The dish offers a mild coconut base with savory vegetables and a hint of natural sweetness from the plantains. Fresh thyme and tomatoes round out the flavor without overpowering the seafood.

Caribbean Coconut Fish Stew with Okra and Sweet Plantains

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Course Main Course

Cuisine Caribbean

Servings 4 people

Equipment

• Large pot
• Skillet
• Cutting board

Ingredients

  

• 1 1/2 pounds white fish fillets, cut into chunks
• 1 can (14 ounces) full-fat coconut milk
• 8 ounces fresh okra, sliced
• 2 ripe plantains, peeled and sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tomatoes, chopped
• 2 sprigs fresh thyme
• 2 tablespoons vegetable oil
• Salt and black pepper to taste
• Lime wedges, for serving
• Chopped cilantro, for garnish

Instructions

 

• Heat 1 tablespoon of oil in a skillet over medium heat. Add the plantain slices and cook until golden on both sides. Remove and set aside.
• In a large pot, heat the remaining tablespoon of oil. Add the onion, garlic, and red bell pepper. Cook until the onion turns soft.
• Stir in the tomatoes and thyme. Cook for 2 minutes until the tomatoes begin to break down.
• Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper.
• Add the okra and fish chunks to the pot. Simmer for 8 to 10 minutes until the fish flakes easily and the okra is tender.
• Ladle the stew into bowls. Top each serving with the cooked plantains, a squeeze of lime, and a sprinkle of cilantro.

Notes

Choose ripe but firm plantains so they hold their shape after frying. Slice the okra just before cooking to keep extra slime to a minimum. The stew reheats well the next day if you store the plantains separately to maintain their crisp edges.

Course: Main Course
Cuisine: Caribbean
Equipment: Large pot, Skillet, Cutting board

Kerala Coconut Fish Stew with Curry Leaves and Green Chilies

This Kerala coconut fish stew brings tender fish pieces into a lightly spiced coconut milk broth. Fresh curry leaves and green chilies give it an aromatic lift that feels bright rather than heavy. It suits busy weeknights or relaxed dinners when you want South Indian flavors without complicated steps.

The finished stew has a creamy texture with gentle heat. The fish stays soft while the broth stays fragrant from the tempered spices.

Kerala Coconut Fish Stew with Curry Leaves and Green Chilies

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large skillet
• Knife

Ingredients

  

• 1 pound white fish fillets, cut into 2-inch pieces
• 2 cans (14 ounces each) full-fat coconut milk
• 12 fresh curry leaves
• 4 green chilies, slit lengthwise
• 1 medium onion, thinly sliced
• 1 tablespoon minced ginger
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 2 tablespoons coconut oil
• 1 teaspoon salt
• Chopped cilantro, for garnish

Instructions

 

• Heat the coconut oil in a large skillet over medium heat. Add the curry leaves and green chilies. Cook for 30 seconds until the leaves start to crackle.
• Stir in the sliced onion, minced ginger, and garlic. Cook for 3 to 4 minutes until the onion turns soft.
• Sprinkle in the turmeric and salt. Stir for 1 minute to coat the onions.
• Pour both cans of coconut milk into the skillet. Bring the mixture to a gentle simmer.
• Add the fish pieces and let them cook in the broth for 5 to 7 minutes until the fish flakes easily with a fork.
• Remove the skillet from heat and scatter chopped cilantro over the top before serving.

Notes

Fresh curry leaves give the strongest aroma, so add them early and do not substitute dried ones if you can help it. Keep the simmer low after the fish goes in to avoid breaking the pieces apart. Leftovers reheat gently on the stove with a splash of water to loosen the broth.

Course: Main Course
Cuisine: Indian
Equipment: Large skillet, Knife

Brazilian Moqueca Coconut Fish Stew with Bell Peppers and Tomatoes

This Brazilian Moqueca combines chunks of white fish with creamy coconut milk, sweet bell peppers, and ripe tomatoes for a stew that feels both comforting and fresh. The dish comes together in one pot and works well for weeknight meals or relaxed weekend dinners with family or friends.

The flavor leans rich from the coconut milk yet bright from lime and cilantro, while the peppers and tomatoes add color and a light texture to each bite.

Brazilian Moqueca Coconut Fish Stew with Bell Peppers and Tomatoes

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Course Main Course

Cuisine Brazilian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds white fish fillets, cut into 2-inch chunks
• 1 can (14 ounces) coconut milk
• 2 bell peppers, sliced
• 3 tomatoes, chopped
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 limes, juiced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced onion and minced garlic, then cook until the onion turns soft.
• Stir in the sliced bell peppers and cook for 3 minutes until they begin to soften.
• Add the chopped tomatoes, salt, and black pepper. Cook for another 3 minutes, stirring now and then, until the tomatoes release some juice.
• Place the fish chunks into the pot and gently stir to coat them with the vegetables.
• Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for 8 to 10 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat. Stir in the lime juice and most of the chopped cilantro, then let the stew rest for 2 minutes before serving.

Notes

Serve this stew over steamed rice so the creamy broth soaks in nicely. If the coconut milk separates slightly during simmering, stir gently once at the end to bring the texture back together. Leftovers keep well in the fridge for two days and reheat best over low heat with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife

Goan Tamarind Coconut Fish Stew with Potatoes

This stew brings together flaky fish and soft potatoes in a lightly spiced coconut gravy. Tamarind gives it a bright tang that cuts through the creaminess without overpowering the dish. It suits cool evenings when you want something warming yet light enough for weeknight meals.

The potatoes add body so the stew feels complete on its own. The fish cooks gently at the end to stay tender. Serve it with rice or flatbread to soak up the sauce.

Goan Tamarind Coconut Fish Stew with Potatoes

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board
• Measuring Spoons

Ingredients

  

• 1 pound white fish fillets, cut into 2-inch pieces
• 2 medium potatoes, peeled and cubed
• 1 can (14 ounces) coconut milk
• 2 tablespoons tamarind paste
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 teaspoon turmeric powder
• 2 teaspoons chili powder
• 1 teaspoon mustard seeds
• 10 curry leaves
• 2 tablespoons vegetable oil
• 1/2 cup water
• Salt, to taste
• Chopped fresh cilantro, for serving

Instructions

 

• Heat the oil in a large pot over medium heat. Add the mustard seeds and curry leaves. Cook until the seeds begin to pop.
• Stir in the onion, garlic, and ginger. Cook for 4 to 5 minutes until the onion softens.
• Add the turmeric and chili powder. Stir for 30 seconds, then add the potatoes. Cook for 2 minutes to coat them with the spices.
• Pour in the coconut milk, water, and tamarind paste. Add salt and bring the mixture to a gentle simmer. Cover and cook for 12 to 15 minutes until the potatoes are tender.
• Add the fish pieces. Simmer uncovered for 5 to 7 minutes until the fish is just cooked through and flakes easily.
• Remove from heat and sprinkle with chopped cilantro before serving.

Notes

Taste the gravy after the potatoes soften and add a little more tamarind paste if you prefer sharper sourness. The fish should be added only at the end so it does not break apart. Leftovers keep well in the fridge for two days. Reheat gently on the stove with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Measuring Spoons

Filipino Ginataang Fish Stew with Spinach and Squash

This stew combines tender chunks of fish with sweet squash and fresh spinach in a creamy coconut milk broth. It comes together in one pot and works well for family dinners or casual gatherings. The result is a savory dish with mild sweetness from the squash and a light, comforting texture.

The flavors stay balanced without being heavy. Spinach wilts at the end to add color and freshness while the coconut milk keeps everything smooth.

Filipino Ginataang Fish Stew with Spinach and Squash

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Course Main Course

Cuisine Filipino

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 pound firm white fish fillets, cut into chunks
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, sliced
• 2 cups coconut milk
• 2 cups cubed squash
• 2 tablespoons fish sauce
• 3 cups fresh spinach leaves
• Salt to taste

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook for 2 minutes until the onion softens.
• Pour in the coconut milk and add the cubed squash. Bring the mixture to a gentle simmer. Cook for 10 minutes until the squash turns tender.
• Add the fish chunks and fish sauce to the pot. Simmer for 5 to 7 minutes until the fish cooks through and flakes easily.
• Stir in the spinach leaves. Cook for 1 minute until the leaves wilt. Taste and add salt if needed.
• Remove the pot from heat and serve the stew warm.

Notes

Serve this stew over steamed rice to soak up the broth. Choose firm fish like tilapia or cod so it holds together during simmering. Add the spinach only at the end to keep its bright color and avoid overcooking.

Course: Main Course
Cuisine: Filipino
Equipment: Large Pot, Cutting Board, Knife

Vietnamese Turmeric Coconut Fish Stew with Fresh Dill

This stew stands out for its bright yellow color and the fresh, herbal lift that dill brings to every bite. The coconut milk creates a light broth that keeps the fish tender without weighing it down. It works well for weeknight meals when you want something quick yet a little different from standard fish dishes.

The flavor is savory with a gentle earthiness from turmeric and a touch of brightness from fish sauce. Fresh dill adds a clean finish that pairs nicely with the creamy base.

Vietnamese Turmeric Coconut Fish Stew with Fresh Dill

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Course Main Course

Cuisine Vietnamese

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds firm white fish fillets, cut into 2-inch pieces
• 1 can (14 ounces) coconut milk
• 2 tablespoons ground turmeric
• 1 large bunch fresh dill, roughly chopped
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 3 tablespoons fish sauce
• 1 tablespoon vegetable oil
• 1 cup water
• 2 green onions, sliced
• Lime wedges

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic. Cook for 3 minutes until the onion softens.
• Stir in the ground turmeric and cook for 30 seconds until fragrant. Pour in the coconut milk and water. Bring the mixture to a gentle simmer.
• Add the fish sauce. Place the fish pieces into the broth. Simmer for 6 to 8 minutes until the fish is cooked through and flakes easily.
• Remove the pot from the heat. Stir in most of the chopped fresh dill, reserving a small handful for topping.
• Ladle the stew into bowls. Scatter the remaining dill and the sliced green onions over each serving. Serve with lime wedges on the side.

Notes

Add the dill at the end of cooking so it stays bright and fragrant instead of turning dull. If the broth tastes too rich, a squeeze of lime right before serving balances it. Leftovers keep in the fridge for two days. Reheat gently on the stove over low heat to avoid breaking up the fish.

Course: Main Course
Cuisine: Vietnamese
Equipment: Large pot, Cutting board, Knife

Jamaican Scotch Bonnet Coconut Fish Stew with Yams

This stew brings together creamy coconut milk and tender yams with the bold heat of Scotch bonnet pepper. The result is a hearty bowl that balances spice, sweetness from the yams, and flaky fish in every bite. It works well on cool evenings or when you want a simple one-pot meal with Caribbean flavors.

Jamaican Scotch Bonnet Coconut Fish Stew with Yams

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Course Main Course

Cuisine Jamaican

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds firm white fish fillets, cut into chunks
• 2 medium yams, peeled and diced
• 1 can (13.5 oz) coconut milk
• 1 Scotch bonnet pepper, whole
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 2 tablespoons vegetable oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 2 cups fish stock
• Salt and black pepper to taste
• 2 tablespoons chopped scallions for garnish
• Lime wedges for serving

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and sliced red bell pepper. Cook for 4 minutes until the onion softens.
• Stir in the dried thyme and ground allspice. Cook for 1 minute to release the aromas.
• Add the diced yams and pour in the fish stock. Bring the mixture to a simmer. Cover and cook for 12 minutes until the yams are nearly tender.
• Pour in the coconut milk and add the whole Scotch bonnet pepper. Simmer uncovered for 5 minutes.
• Gently place the fish chunks into the pot. Season with salt and black pepper. Simmer for 6 minutes until the fish flakes easily.
• Remove the Scotch bonnet pepper before serving. Ladle the stew into bowls and top with chopped scallions. Serve with lime wedges on the side.

Notes

Keep the Scotch bonnet whole during cooking for milder heat. If you want more spice, pierce it once with a knife before adding it. The yams should stay in firm chunks rather than breaking down, so check them early. Leftovers thicken in the fridge and reheat well with a splash of water or stock to loosen the broth.

Course: Main Course
Cuisine: Jamaican
Equipment: Large Pot, Cutting Board, Knife

Malaysian Pineapple Coconut Fish Stew with Chili and Ginger

This stew brings together sweet pineapple and creamy coconut milk with the heat of chili and the warmth of ginger. It works well for a quick weeknight meal when you want something light yet satisfying. The fish stays tender in the broth while the pineapple adds bright bursts of flavor and a slight chew.

The result is a balanced bowl with creamy texture, gentle spice, and a touch of sweetness that feels both comforting and fresh.

Malaysian Pineapple Coconut Fish Stew with Chili and Ginger

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Course Main Course

Cuisine Malaysian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound white fish fillets, cut into chunks
• 1 can (14 ounces) coconut milk
• 1 cup fresh pineapple chunks
• 2 red chilies, thinly sliced
• 2 tablespoons fresh ginger, grated
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

 

• Heat the oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and ginger. Cook for one minute until fragrant.
• Add the sliced chilies and cook for another 30 seconds.
• Pour in the coconut milk and bring the mixture to a gentle simmer.
• Add the fish chunks and pineapple. Simmer for 6 to 8 minutes until the fish is cooked through and flakes easily.
• Stir in the fish sauce. Taste and adjust seasoning if needed.
• Ladle the stew into bowls. Top with cilantro leaves and serve with lime wedges on the side.

Notes

Use firm white fish so it holds together during simmering. If the pineapple is very ripe, reduce the amount of chili to keep the balance. Leftovers reheat well the next day but add a splash of water to loosen the broth. Serve over steamed rice to soak up the creamy sauce.

Course: Main Course
Cuisine: Malaysian
Equipment: Large pot, Cutting board, Knife

Sri Lankan Coconut Fish Stew with Mustard Seeds and Fenugreek

This Sri Lankan stew brings bold spice and creamy texture together in one pot. Mustard seeds pop with heat while fenugreek adds an earthy note that pairs well with tender fish simmered in coconut milk. It works nicely for weeknight meals when you want something warming without much fuss.

The dish has a rich, lightly spiced broth that clings to the fish and tastes great spooned over rice. The seeds give it a distinctive flavor that stands out from milder coconut curries.

Sri Lankan Coconut Fish Stew with Mustard Seeds and Fenugreek

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Course Main Course

Cuisine Sri Lankan

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds white fish fillets, cut into 2-inch pieces
• 1 can (13.5 oz) coconut milk
• 2 tablespoons vegetable oil
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 10 curry leaves
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 2 medium tomatoes, chopped
• 1 teaspoon salt
• Cooked rice, for serving

Instructions

 

• Heat the oil in a large pot over medium heat. Add the mustard seeds and fenugreek seeds. Cook until the mustard seeds begin to pop, about 30 seconds.
• Stir in the onion, garlic, ginger, and curry leaves. Cook for 4 minutes until the onion softens.
• Add the turmeric, chili powder, tomatoes, and salt. Stir and cook for 3 minutes until the tomatoes break down.
• Pour in the coconut milk and bring the mixture to a gentle simmer.
• Add the fish pieces. Simmer for 8 to 10 minutes until the fish is cooked through and flakes easily.
• Remove from heat and let the stew rest for 2 minutes before serving over cooked rice.

Notes

Temper the mustard and fenugreek seeds just until they pop to release their full aroma without burning them. The tomatoes help thicken the coconut milk into a light gravy, so avoid adding extra liquid. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Sri Lankan
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Indonesian Galangal Coconut Fish Stew with Kaffir Lime

This stew brings together creamy coconut milk with sharp galangal and fragrant kaffir lime leaves for a light yet satisfying meal. The fish stays tender while the broth picks up earthy and citrus notes that feel fresh without being heavy. It works well on cooler evenings or when you want a simple one-pot dinner that still tastes special.

The texture stays silky from the coconut milk, balanced by a gentle heat and a touch of tang. Serve it with rice to soak up the broth.

Indonesian Galangal Coconut Fish Stew with Kaffir Lime

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Course Main Course

Cuisine Indonesian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 lb firm white fish fillets, cut into 2-inch pieces
• 2 cans (13.5 oz each) coconut milk
• 3 slices fresh galangal
• 5 kaffir lime leaves
• 2 lemongrass stalks, bruised
• 4 shallots, thinly sliced
• 3 garlic cloves, minced
• 2 red chilies, sliced
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 1 tbsp lime juice
• Fresh cilantro leaves for garnish

Instructions

 

• Heat a large pot over medium heat and add the shallots, garlic, and chilies. Cook until the shallots soften.
• Add the galangal slices and bruised lemongrass stalks. Stir for one minute to release their aroma.
• Pour in both cans of coconut milk and add the kaffir lime leaves. Bring the mixture to a gentle simmer.
• Stir in the fish sauce and palm sugar until the sugar dissolves.
• Add the fish pieces and simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
• Remove the pot from heat and stir in the lime juice. Discard the galangal, lemongrass, and kaffir lime leaves if desired.
• Ladle the stew into bowls and top with fresh cilantro leaves.

Notes

Simmer the broth gently after adding the coconut milk to keep it from separating. Bruise the lemongrass well before use so the flavor releases faster. Leftovers reheat well the next day, though the fish is best eaten fresh.

Course: Main Course
Cuisine: Indonesian
Equipment: Large pot, Cutting board, Knife

West African Peanut Coconut Fish Stew with Sweet Potatoes

This stew brings together creamy coconut milk and peanut butter for a thick, savory broth that coats chunks of flaky fish and soft sweet potato. It comes together in one pot and works well on cooler evenings when you want something filling without much fuss. The flavor leans nutty and mildly spicy with a touch of natural sweetness from the potatoes.

West African Peanut Coconut Fish Stew with Sweet Potatoes

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Course Soup

Cuisine West African

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup natural peanut butter
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 lb firm white fish, cut into 2-inch pieces
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic and ginger and cook for 1 minute until fragrant.
• Add the sweet potato cubes and stir to coat them with the oil and aromatics.
• Spoon in the peanut butter, then pour in the coconut milk and vegetable broth. Stir until the peanut butter melts into the liquid.
• Add the paprika, cayenne, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 12 minutes until the sweet potatoes are tender.
• Gently place the fish pieces into the broth. Simmer for 6 to 8 minutes until the fish flakes easily and is cooked through.
• Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Taste the broth after the sweet potatoes soften and add a splash more broth if it seems too thick. The fish cooks quickly, so check it early to keep the pieces intact. Leftovers reheat well on low heat with a little extra coconut milk stirred in to loosen the texture.

Course: Soup
Cuisine: West African
Equipment: Large pot, Wooden spoon, Knife, Cutting board