Jenn
This creamy coconut lime fish stew is a comforting and flavorful dish filled with warm spices, tender flaky fish, and a rich, savory broth. This stew is very easy to make and comes together in under an hour (including the marinading time!) so it makes a great weeknight dinner. The lime juice and the cilantro add a refreshing finish and help to balance out the velvety coconut milk. AND DON’T FORGET THE CRUSTY BREAD FOR DIPPING!! I mean…seriously though, the stew is delicious on its own, but when you dunk a piece of fresh bread into this broth you will understand my enthusiasm LOL.
What you will need:
- frozen tilapia
- canned diced tomatoes
- unsweetened coconut milk
- black beans
- fresh lime juice
- bell peppers
- onions
- garlic
- chicken broth
- cumin
- paprika
- coriander
- garlic powder
- onion powder
- cilantro
Marinate the Fish: In a large bowl, mix together cumin, paprika, coriander, garlic powder, onion powder, a pinch of salt and pepper, minced garlic, and lime juice. Add the tilapia, tossing to coat evenly. Cover and refrigerate for about 30 minutes to allow the flavors to develop. Once marinated, remove the fish from the fridge and give it a quick stir.
Sauté the Aromatics: In a large pot, heat olive oil over medium-low heat. Add the chopped peppers and onions, cooking until the onions become soft and translucent.
Simmer the Beans and Tomatoes: Stir in the black beans and diced tomatoes, allowing them to simmer for about a minute to meld the flavors.
Add the Fish: Gently place the marinated tilapia, along with as much of the marinade as possible, into the pot. Stir carefully to combine everything.
Incorporate the Liquids: Pour in the chicken broth and coconut milk, then bring the mixture to a gentle simmer. Let it cook for about 25 minutes, allowing the fish to fully cook and the flavors to deepen.
Finish and Serve: Once the fish is tender and flaky and the vegetables are softened, stir in fresh cilantro. Season with salt and pepper to taste. Serve warm with crusty bread and enjoy!
Creamy Coconut Lime Fish Stew
Ingredients
- 6-7 frozen tilapia fillets thawed (about 1 – 1 1/2 lbs)
- 32 oz can of diced tomatoes
- 15 oz can of black beans drained and rinsed
- 1/3 cup fresh lime juice
- 1 1/2 cups chicken broth or vegetable broth
- 13.5 oz can unsweetened coconut milk
- 2 bell peppers I like orange and yellow, but you can use any bell peppers!
- 2 medium yellows onions diced
- 6 cloves of garlic chopped
- 2 tbsp ground cumin
- 2 tbsp ground paprika
- 1 tbsp ground coriander
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp olive oil
- large handful of cilantro chopped
- salt and pepper to taste
Instructions
- In a large bowl, combine cumin, paprika, coriander, garlic powder, onion powder, a pinch of salt, a pinch of pepper, garlic, and lime juice. Add the tilapia to the mixture and coat evenly. Cover the bowl and put it in the fridge to marinade for about 30 minutes. Once marinaded, remove the fish from the fridge and give it a quick mix.6-7 frozen tilapia fillets, 1/3 cup fresh lime juice, 6 cloves of garlic, 2 tbsp ground cumin, 2 tbsp ground paprika, 1 tbsp ground coriander, 1 tbsp garlic powder, 1 tbsp onion powder, salt and pepper to taste
- In a large pot, cook the olive oil, pepper, and onions on medium-low heat until onions are translucent.2 bell peppers, 2 tbsp olive oil, 2 medium yellows onions
- Next add in the black beans and tomatoes and let simmer for another minute.15 oz can of black beans, 32 oz can of diced tomatoes
- Add the fish and the marinade (scrape out as much as you possibly can) to the pot and mix everything together.
- Next, add the chicken broth and the coconut milk and cook for about 25 minutes.1 1/2 cups chicken broth, 13.5 oz can unsweetened coconut milk
- Once the fish is cooked and the vegetables are tender, add the fresh cilantro and mix. Salt and pepper to taste. Serve with some crusty bread and enjoy!large handful of cilantro
