Belizean Coconut Fish Stew
A fragrant and creamy fish stew made with fresh fish, coconut milk, aromatic vegetables, and a hint of spice. This dish showcases the abundant seafood and tropical flavors of Belize.
🧂 Ingredients
- 1.5 lbs White fish fillets(such as snapper, grouper, or mahi-mahi, cut into 2-inch pieces)
- 2 tbsp Coconut oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(fresh, grated)
- 1 small Scotch bonnet pepper(finely minced (seeds removed for less heat, or omit if preferred))
- 1 medium Bell pepper(chopped (red or yellow))
- 1 large Tomatoes(chopped)
- 13.5 oz Full-fat coconut milk(can)
- 1 cup Fish broth or water
- 0.5 cup Cilantro(chopped, plus more for garnish)
- 2 tbsp Lime juice(fresh)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Season the fish pieces with salt and pepper.
💡 Tip: Ensures the fish is flavorful throughout. - 2
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic, grated ginger, minced Scotch bonnet pepper (if using), and chopped bell pepper. Cook for another 2-3 minutes until fragrant.
- 4
Stir in the chopped tomatoes and cook for 2 minutes until they begin to break down.
- 5
Pour in the coconut milk and fish broth (or water). Bring the mixture to a gentle simmer.
💡 Tip: Avoid boiling vigorously, as it can cause the coconut milk to separate. - 6
Gently add the seasoned fish pieces to the simmering liquid. Ensure the fish is mostly submerged.
💡 Tip: Handle the fish gently to prevent it from breaking apart. - 7
Cover the pot and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.
- 8
Stir in the chopped cilantro and fresh lime juice. Taste and adjust seasoning with salt and pepper as needed.
💡 Tip: Adding cilantro and lime at the end preserves their fresh flavor. - 9
Serve the stew hot, garnished with extra cilantro. It is traditionally served with white rice or fried plantains.
💡 Pro Tips
- ✓Use fresh, firm white fish for the best results.
- ✓Adjust the amount of Scotch bonnet pepper to your spice preference. For a milder flavor, you can use a jalapeño or omit the pepper entirely.
- ✓If you don't have fish broth, vegetable broth or water can be used as a substitute.
🔄 Variations
- Add a can of drained chickpeas for a heartier stew.
- Include other vegetables like spinach or okra in the last 5 minutes of cooking.
- Serve with a side of Belizean rice and beans for a complete meal.