Coconut Lime Fish Stew with Cilantro Rice

A zesty and savory white fish stew simmered in a creamy coconut-lime broth with colorful bell peppers, served alongside fluffy cilantro-infused jasmine rice.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Medium
• Cost: $5.38/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Cholesterol

Tags

• comfort food
• spicy
• fresh
• rich
• stir-fry
• tangy
• smoky

Ingredients

• 1.5 pound white fish fillets (such as cod or tilapia, cut into 1 1/2-inch chunks)
• 1 yellow onion (large, chopped)
• 6 clove garlic (minced)
• 1 red bell pepper (large, cored, seeded, chopped)
• 1 green bell pepper (large, cored, seeded, chopped)
• 28 ounce diced tomatoes (undrained)
• 13.5 ounce full-fat coconut milk
• 1 cup chicken broth
• 0.25 cup fresh lime juice
• 0.5 cup fresh cilantro (chopped)
• 1.5 cup jasmine rice (uncooked)
• 2 tablespoon olive oil
• 1.5 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon red pepper flakes

Instructions

1. Start the rice: Combine 1 1/2 cups uncooked jasmine rice with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Remove from heat and stir in the chopped fresh cilantro. Keep covered until ready to serve.
2. While the rice cooks, prepare the stew. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the pot. Cook for another 5-7 minutes, until the peppers are slightly tender.
4. Stir in the ground cumin, smoked paprika, salt, black pepper, and optional red pepper flakes. Cook for 1 minute until fragrant.
5. Pour in the diced tomatoes (undrained), full-fat coconut milk, and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
6. Gently add the fish chunks to the simmering stew. Cover and cook for another 5-8 minutes, or until the fish is opaque and flakes easily. Be careful not to overcook the fish.
7. Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust seasonings if necessary. Ladle the Coconut Lime Fish Stew over the cilantro rice, garnishing with extra fresh cilantro if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 466
• Protein: 24.9 g
• Carbohydrates: 53.9 g
• Fat: 14.7 g
• Fiber: 2.9 g
• Sodium: 1087 mg
• Saturated Fat: 10.5 g
• Sugar: 9.1 g
• Cholesterol: 50 mg