Coconut Fish Stew
Combining tender fish fillets with the creamy goodness of coconut milk, this Stew is a comforting, flavourful dish that takes just 20 minutes to make. Serve over rice or with a loaf of crusty bread to soak up the delicious flavours.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 800 g pink ling or other firm fleshed fish
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp lime juice
- 1 tbsp coconut oil
- 1 clove garlic, minced
- 1 brown onion, finely chopped
- 1 red capsicum, chopped
- 410 g can crushed tomatoes
- 1 ½ tsp smoked paprika
- 400 mL can coconut milk
- 200 mL fish stock
- 2 large tomatoes, cut into wedges
- 1 handful coriander leaves
How do I make it?
- Pat pink ling with paper towel to remove excess moisture, then cut into chunks about 2 x 5-centimetres. Place on a plate and season with salt and pepper. Drizzle pink ling with lime juice and set aside.
- Heat coconut oil in a deep-sided frying pan over medium-high heat. Add garlic, onion and capsicum and cook, stirring often until the onion starts to soften. Add crushed tomatoes and smoked paprika to the pan and stir. Pour in coconut milk and fish stock and bring to the boil.
- Reduce heat to a gentle simmer and add tomato wedges and pink ling. Cover and simmer for 10 minutes.
- Taste sauce, and season if desired.
- Garnish with coriander leaves and serve with rice or crusty bread.
