Can I use frozen fish?

Yes — thaw fully and pat dry. Frozen fillets are a reliable, budget-friendly option and work great in this recipe.

What if I don’t have coconut milk?

Substitute with canned evaporated milk diluted with water and a touch of coconut flakes, or use full-fat milk/cream if you’re not dairy-free.

Not unless you make it so. Add chilies or hot sauce to ramp up heat. Start small and taste.

How long does it take to cook?

Roughly 45–50 minutes total — about 15–20 minutes prep and 25–30 minutes cooking. Fish itself cooks in under 10 minutes.

What type of fish is best?

Mild, firm white fish like cod, halibut, pollock, or whiting are ideal. For low-cost options, check the frozen section or local sales.

Easy Fish Stew With Coconut Milk – Cozy & Bold for Cold Nights

Name: Easy Fish Stew With Coconut Milk – Cozy & Bold for Cold Nights
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb white fish fillets (choices: cod, halibut, or tilapia), cut into chunks; 1 (14 oz) can full-fat coconut milk; 2 cups vegetable or chicken stock; 1 medium onion, finely diced; 3 garlic cloves, finely minced; 1 tbsp fresh ginger, minced or grated; 2 medium tomatoes, cut into small cubes; 1 bell pepper, chopped (red or yellow preferred for color); 1 cup chopped spinach or kale; 1–2 tbsp fish sauce (or to taste); 1 tbsp fresh lime juice; 1 tsp curry powder (adjust to preference); Salt and freshly ground black pepper, to taste; Fresh cilantro leaves, for garnish; Lime wedges, for serving

Description

A silky, fragrant stew that marries mild white fish with coconut-scented broth and bright citrus — comforting, quick, and perfect for weeknights.

Ingredients

Scale

1 lb white fish fillets (choices: cod, halibut, or tilapia), cut into chunks
1 (14 oz) can full-fat coconut milk
2 cups vegetable or chicken stock
1 medium onion, finely diced
3 garlic cloves, finely minced
1 tbsp fresh ginger, minced or grated
2 medium tomatoes, cut into small cubes
1 bell pepper, chopped (red or yellow preferred for color)
1 cup chopped spinach or kale
1–2 tbsp fish sauce (or to taste)
1 tbsp fresh lime juice
1 tsp curry powder (adjust to preference)
Salt and freshly ground black pepper, to taste
Fresh cilantro leaves, for garnish
Lime wedges, for serving

Instructions

Rinse the fillets, pat dry with paper towels, then cut into bite-sized pieces and lightly season with salt and pepper.
Warm a tablespoon of oil in a large saucepan over medium heat. Add the chopped onion and cook until it softens and becomes translucent, about 4–6 minutes.
Add the garlic and ginger to the pan and sauté briefly — about 1–2 minutes — until aromatic.
Stir in the diced tomatoes and bell pepper and continue cooking until they begin to break down and soften, roughly 5–7 minutes.
Pour the coconut milk and stock into the pot, stirring to combine. Bring the mixture up to a gentle simmer.
Season the broth by adding fish sauce, lime juice and curry powder; taste and adjust salt and pepper as needed.
Gently slip the fish pieces into the simmering soup. Poach them at a low simmer until opaque and cooked through, about 8–10 minutes depending on thickness.
Stir in the chopped spinach or kale and cook just until the greens wilt — about 2–3 minutes.
Remove from heat, ladle into bowls, and finish with torn cilantro leaves. Serve with lime wedges on the side for squeezing over individual portions.

Notes

Simple, flexible, and flavorful — this stew comes together fast and adapts well to what’s in your pantry. Enjoy.