Caribbean-Style Coconut Fish Stew
A flavorful homemade curry paste adds Caribbean flavor and a kiss of spice to this bright and fragrant fish stew. This one-pot meal can be enjoyed as a light lunch, or over rice for a heartier dinner.
Makes
Serving size
Ingredients
⅓ cup cilantro, chopped, plus more for garnish (optional)
2 cloves (10 grams) garlic
½ (6 grams) habanero pepper (or 1 serrano chile), stemmed and seeded
1 teaspoon smoked paprika
½ teaspoon annatto seeds
⅛ teaspoon sea salt
1 medium (140 grams) onion, divided
1 (14 ounce) can coconut milk
2 tablespoons olive oil
½ small (37 grams) red bell pepper, thinly sliced
½ small (37 grams) yellow bell pepper, thinly sliced
1 cup water
8 ounces cod, cut into 2-inch chunks
1 medium lime, juiced
Special Equipment:
Food processor or blender
Instructions
- Combine cilantro, garlic, habanero pepper, smoked paprika, annatto seeds, salt, half the onion, and 2 tablespoons of coconut milk in a food processor or blender.
- Pulse to form a paste. Set aside.
- Heat the olive oil in a large saucepan over medium-high heat.
- Slice the other half of the onion and add, along with bell peppers, to the pot. Cook, stirring, until the onions are translucent, and peppers are slightly softened, about 5 minutes.
- Add the blender mixture, remaining coconut milk, and water to the pot.
- Bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
- Add the fish to the pot. Cover and simmer until the fish is just cooked through, about 5 minutes.
- Stir in the lime juice. Spoon into individual serving bowls to serve. Garnish with additional cilantro, if desired.
Cooking Tip
You can achieve the yellow color using ¼ teaspoon turmeric if annatto seeds are too difficult to find.
Recipe Contributed by FamilyCook Productions
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