This fish stew is full of flavor and comes together quickly in one pot, making it ideal for a weeknight meal. The warming spices pair well with any variety of white fish (or even wild salmon), and the quick-cooked vegetables provide texture. Satiating on its own, the fish stew would also be nice served over rice or another grain of choice. Stews benefit from a day in the fridge where all the flavors can meld, so consider doubling this recipe so that you can enjoy leftovers.
To streamline prep for this stew, try using Pacific Halibut Quick Cuts or Wild Alaska Pollock Quick Cuts. Quick Cuts are already pre-cut to the perfect size for a stew. In addition, they can easily be cooked from frozen. Add them to the pot when you'd normally add thawed fish, then allow the frozen Quick Cuts to cook gently — they'll be flaky and cooked through in about 10 minutes.
The WAC recipe team featured the Golden Coconut Milk Fish Stew in a live event! Watch the recording of the cooking demo to see how it's made.
About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.
Other Fish Stew Recipes to Try
For another fish stew with coconut milk, check out our Caribbean-inspired recipe for Caribbean Fish Stew, made with plantains, yuca, and a few other key ingredients that you can expect to find in Latin American cuisine.
Or try a lighter fish stew with our recipe for Mediterranean Fish Stew, featuring tomatoes, olives, white wine, and herbs.