Name: Golden Coconut Milk Stew With Fish and Summer Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 (6 oz.) portions white fish, cut into bite-sized pieces or 2 (6 oz.) portions Quick Cuts (Pacific halibut or Wild Alaska Pollock); Salt and freshly ground pepper; 1 tablespoon butter; 1 tablespoon olive oil; 1 (2-inch) knob ginger root, peeled and minced; 2 cloves garlic, minced; 1 ½ cups leeks, whites and tender green parts, thinly sliced; 1 teaspoon ground turmeric; ½ teaspoon crushed red pepper; 1 summer squash or zucchini, diced; 1 medium tomato, diced; 1 (13.5-ounce) can unsweetened coconut milk; 1 cup loosely-packed basil leaves, plus more for garnish; 1 cup loosely-packed cilantro leaves

You'll Want to Double This Recipe for the Best Leftovers

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.

Print Recipe

Golden Coconut Milk Stew With Fish and Summer Veggies

By Wild Alaskan Company

Any fillet of white fish can be used in this stew, including Pacific halibut, Pacific cod, rockfish, Wild Alaska Pollock, yelloweye rockfish, or lingcod. Cut the fish into bite-sized pieces before adding to the stew. For easier prep, you can use Pacific halibut Quick Cuts or Wild Alaska Pollock Quick Cuts — they're pre-cut for you, and can even be cooked from frozen.

Prep time

10 minutes

Cook Time

20 minutes

Total time

30 minutes

Yield

Ingredients

2 (6 oz.) portions white fish, cut into bite-sized pieces or 2 (6 oz.) portions Quick Cuts (Pacific halibut or Wild Alaska Pollock)
Salt and freshly ground pepper
1 tablespoon butter
1 tablespoon olive oil
1 (2-inch) knob ginger root, peeled and minced
2 cloves garlic, minced
1 ½ cups leeks, whites and tender green parts, thinly sliced
1 teaspoon ground turmeric
½ teaspoon crushed red pepper
1 summer squash or zucchini, diced
1 medium tomato, diced
1 (13.5-ounce) can unsweetened coconut milk
1 cup loosely-packed basil leaves, plus more for garnish
1 cup loosely-packed cilantro leaves

Instructions

1. Set a medium pot over medium-high heat and add butter and olive oil. When butter has melted, add ginger, garlic and leeks. Stir and sauté until vegetables are fragrant and start to soften, about 2 minutes. Add turmeric, red pepper flakes, salt and pepper, stir and cook for another minute. Add zucchini and tomato, stir and cook for another 3 minutes.

2. Add coconut milk to pot and bring to a gentle boil, stirring to ensure milk doesn’t burn. Lower heat to medium, then cover and simmer for another 3 minutes.

3. Stir fish into coconut milk. Cover pot and allow fish to poach until it flakes easily, about 5 minutes. Note: If cooking Quick Cuts from frozen, you may need up to 10 minutes before the fish has cooked through.

4. Taste and adjust seasoning as desired. Stir basil and cilantro into pot to incorporate, then ladle stew into shallow bowls, topping with a drizzle of olive oil and a few basil leaves. Leftovers can be stored in the fridge for 1 to 2 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Golden Coconut Milk Stew With Fish and Summer Veggies

You'll Want to Double This Recipe for the Best Leftovers

Other Fish Stew Recipes to Try

Golden Coconut Milk Stew With Fish and Summer Veggies

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