Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 can (14 oz.) coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz.) diced tomatoes
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
- 2 tbsp. fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
3. Add the chopped bell peppers and continue to sauté for another 2-3 minutes.
4. Add the diced tomatoes, ground cumin, ground coriander, paprika, salt, and black pepper. Stir to combine.
5. Pour in the coconut milk and stir to combine.
6. Bring the mixture to a simmer and let cook for 5-10 minutes until the flavors have melded together.
7. Add the fish pieces to the pot and gently stir to combine.
8. Cover the pot and let cook for 10-15 minutes until the fish is cooked through and flakes easily with a fork.
9. Remove from heat and stir in the chopped cilantro.
10. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Total Fat: 20g
Saturated Fat: 14g
Cholesterol: 50mg
Sodium: 650mg
Total Carbohydrates: 14g
Dietary Fiber: 3g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used instead of the specified fish fillets.
- Red or yellow bell peppers can be used instead of the specified green bell pepper.
- Fresh tomatoes can be used instead of canned diced tomatoes.
Variations:
- Add diced potatoes or sweet potatoes to the stew for added texture and flavor.
- Use shrimp or scallops instead of fish for a seafood variation.
- Add a can of chickpeas or white beans for added protein and fiber.
Tips and tricks:
- Be sure to not overcook the fish or it will become tough and rubbery.
- If the stew is too thick, add a splash of water or chicken broth to thin it out.
- Serve over rice or with crusty bread to soak up the flavorful broth.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a lime wedge on the side.
- Garnish with additional chopped cilantro or sliced green onions.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Serve with a crisp green salad or roasted vegetables on the side.
- Pair with a light white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few minutes to thicken.
- If the stew is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Coconut fish stew is a popular dish in many coastal regions around the world, including the Caribbean and Southeast Asia.
Flavor profiles:
- Creamy, coconutty, and slightly spicy with a hint of tang from the lime.
Serving suggestions:
- Serve the stew hot with a side of rice or crusty bread.
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Region: Thai