Description
A flavorful and comforting fish stew made with a variety of fresh ingredients and spices, perfect for a cozy meal.
Ingredients
Scale
- 1 – 1 1/2 pounds firm white fish (Halibut, Alaskan Cod, haddock, Black Cod, Sea Bass)
- ½ teaspoon salt
- 1 lime (zest and juice)
- 2–3 tablespoons coconut or olive oil
- 2 large shallots or 1 small onion, finely diced (red, white or yellow)
- 4–6 garlic cloves
- 1–2 fresh hot chilies, finely diced (jalapeno, serrano, red chili)
- 3 tablespoons lemongrass, very finely chopped
- 2 teaspoons turmeric root, grated (or sub 1 teaspoon ground)
- 1 teaspoon fresh ginger, grated
- 1–3 tablespoons Thai Curry Paste (optional, red, green, or yellow)
- 2 cups chicken or fish stock
- 8 kaffir lime leaves
- ½ teaspoon salt
- 2 cups carrots, diced (or sub potatoes)
- 1 red bell pepper, diced
- 1 14-ounce can coconut milk (liquid and solids)
- 1 tablespoon fish sauce
- squeeze of lime
- 2 cups green beans, or asparagus, snap peas or snow peas
- ½ cup chopped basil (Thai basil is great!), cilantro, scallions
Instructions
- Cut the fish into large 2-inch chunks, pat dry and place in a bowl. Season with salt, lime zest from one lime and 1 tablespoon lime juice, and massage lightly to coat. Set aside.
- In an extra-large saute pan, heat the coconut oil over medium heat. Add the shallots and saute until golden, about 4 minutes.
- Add the garlic, lemongrass, and fresh chilies. Saute for 3-4 more minutes, until fragrant. Turn heat to low.
- Grate the ginger and turmeric and add the Thai Curry paste if using, and saute for 1 minute.
- Add the chicken stock, kaffir lime leaves, salt, carrots, and bell pepper. Cover, bring to a simmer and simmer gently for 5 minutes until the carrots are tender.
- Once tender, stir in the coconut milk and fish sauce, and a generous squeeze of lime juice – start with half a lime, add more to taste.
- Taste it – the coconut broth should be salty, lime-y, and a little spicy – adjust to your taste. Add more fish sauce, Thai Curry paste, or garlic chili paste as desired.
- Nestle in the fish and quick cooking veggies. Simmer gently over medium-low heat, spooning the coconut broth over the top, or turning the fish over after the bottom half is cooked and becomes opaque, about 3-4 minutes.
- You can also place this in a warm 350F oven to finish cooking the fish.
- Garnish with basil, Thai basil, or cilantro and lime wedges.
- Serve over rice or cauliflower rice.
Notes
- Thicker cuts of fish work best for this stew.
- Feel free to adjust the spice level by adding or reducing the amount of hot chilies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg