Creamy Coconut Whitefish Stew | Easy and Delicious

Start with pollock steaks, any firm white fish will work.

Prepare the marinade with the juice of a couple of limes, kosher salt, black pepper, paprika, and fresh chopped cilantro.

Squeeze lime halves into the bowl for added flavor from the rind.

Mix the marinade and cover the fish, then refrigerate for a couple of hours or overnight for better flavor.

Chop garlic finely and slice onion, green bell pepper, and tomato into rings.

Heat a big soup pot over medium-low heat and add oil.

Layer the onions, tomatoes, green peppers, and garlic in the pot without stirring.

Add a little salt and coarse ground black pepper, then cover the pot and let cook gently for about 20 minutes.

Once the vegetables are tender, lay the marinated fish on top of the vegetables.

Pour over two cans of coconut milk and add a bay leaf.

Raise the heat to medium and bring to a soft, steady simmer for about 10 minutes, flipping the fish halfway through until it flakes easily.

Equipment Needed

Dietary

Allergens