Deliciously Simple Fish Stew in 20 Minutes or Less

This Easy Fish Stew offers a quick and comforting meal featuring tender fish in a creamy coconut broth. Perfect for busy weeknights!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Soups

Cuisine: Seafood

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 medium Onion Chopped, yellow or white
2 cloves Garlic Minced
1 medium Tomato Diced
1 cup Coconut Milk
1/2 cup Sour Cream Or Greek yogurt for a healthier option
1 tablespoon Tomato Paste Omit if using fresh tomatoes
1 medium Bell Pepper Sliced

For the Fish

1 pound Fish (fresh/salted) Soaked if salted

For Seasoning

to taste Salt
to taste Black Pepper
1/4 teaspoon Red Pepper Flakes Omit for milder flavor

For Garnish

2 tablespoons Cilantro Chopped

Equipment

Large Skillet

Method

Step-by-Step Instructions

Gather all your ingredients. Chop the onion and mince the garlic.
In a large skillet, heat oil over medium heat. Sauté the onion and garlic for about 3 minutes.
Add the diced tomato, then stir in coconut milk, sour cream, and tomato paste. Cook for 3 minutes.
Gently add the fish and season with salt, black pepper, and red pepper flakes. Stir carefully.
Cover and simmer over low heat for about 10 minutes, until the fish is cooked through.
Remove from heat and garnish with chopped cilantro. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 22gProtein: 30gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Leftover fish stew can be stored in an airtight container for up to 2 days in the fridge. Freeze for up to 3 months if needed.

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