Caribbean Coconut Fish Stew with Plantains and Thyme
Equipment
- Large Pot
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 ripe plantains, peeled and sliced into rounds
- 1 can (14 oz) coconut milk
- 1 cup fish broth
- 1 lb firm white fish fillets, cut into 2-inch pieces
- 4 sprigs fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 3 minutes until the onion softens.
- Stir in the plantain slices. Cook for 2 minutes, turning once so they start to brown lightly on the edges.
- Pour in the coconut milk and fish broth. Add the thyme sprigs, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the fish pieces to the pot. Cover and simmer for 8 to 10 minutes until the fish flakes easily with a fork.
- Remove the thyme sprigs. Stir in the lime juice just before serving.
Notes
The plantains soften and sweeten the broth as they cook, so taste the stew at the end and adjust salt only if needed. Leftovers reheat gently on low heat to keep the fish from breaking apart. Use firm fish like cod or snapper so the pieces hold their shape in the coconut broth.
Course: Main Course
Cuisine: Caribbean
Equipment: Large Pot
Cuisine: Caribbean
Equipment: Large Pot