RECIPE: Caribbean Fish Stew

A Cozy Way to Prepare Your Wild-Caught Fish

There's nothing like a bowl of stew or chowder to get you through those colder winter months. And one of the greatest things about hearty soups made with wild-caught fish is how amenable they are to culinary creativity, experimentation and yes, even imperfection. 

Here's a recipe we love that's at once healthy, easy to make and downright delicious. 

Caribbean Fish Stew      (Serves: 4-6)


1½ tablespoons olive oil

1 cup tomato, chopped

1 red pepper, chopped

2 tablespoons tomato paste

½ cup chopped onion

4 scallions, chopped

1 garlic clove, minced

1 cup of peas (may be frozen)

2 lbs. cod, cut into large chunks (works great with halibut and salmon, too!)

1-pound yucca (may be frozen) or other type of potato

1 plantain, sliced thick

½ tablespoon dry thyme

2 cups of water

2-3 cup fish stock or vegetable stock

½ teaspoon vegetable bullion

½ cup chopped cilantro (or more to taste)

2-3 cans coconut milk (or more depending on how creamy you want it)

Salt and pepper to taste

Avocado and more fresh cilantro leaves for garnish


  • In a large pot, heat the vegetable oil over medium heat.

  • Add the onion and scallions and sauté until onions are translucent, about 3 minutes.

  • Then add the red peppers.

  • Then add the tomatoes, garlic, salt and ground pepper, tomato paste and sauté for 5 more minutes.

  • Add water and stock, yucca, peas, plantains and thyme.

  • Reduce the heat to medium low, cover, and cook for 10 minutes, stirring occasionally.

  • Add fish, cilantro and cook for an additional 15-20 min or until the fish and yucca are cooked.

  • Stir in coconut milk 
  • Serve with rice or quinoa, cubed avocado and more fresh cilantro.

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