Turmeric Coconut Fish Stew
This Turmeric Coconut Fish Stew is a vibrant, nourishing meal that brings together tender white fish, creamy coconut milk, healing spices, and fresh vegetables in one comforting bowl. Inspired by coastal cuisines around the world, this stew balances rich flavor with gentle ingredients that support recovery, reduce inflammation, and provide sustained nourishment.Light yet deeply satisfying, it's the kind of meal that feels equally appropriate for a family dinner, a healing season, or any time your body craves something warm, wholesome, and restorative.
Ingredients
Stew Base
- 1 tablespoon coconut oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 red bell pepper thinly sliced
- 1 cup sliced shiitake mushrooms
- 1 teaspoon ground turmeric
- ½ teaspoon paprika
- 1 can 14 ounces full-fat coconut milk
- 1 cup diced tomatoes
- 1 cup vegetable broth or bone broth
Protein
- 1½ pounds white fish cod, halibut, mahi mahi, or haddock, cut into 2-inch pieces
Finishing
- Juice of ½ lime
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup fresh cilantro or parsley chopped
Optional Serving Suggestions
- Cooked jasmine rice
- Cooked cauliflower rice
- Steamed vegetables
Instructions
- Heat coconut oil in a large soup pot over medium heat.
- Add onion and sauté for 3–4 minutes until softened.
- Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in turmeric, paprika, bell pepper, and mushrooms.
- Cook for 2–3 minutes, allowing the vegetables to soften slightly.
- Add coconut milk, tomatoes, and broth.
- Bring to a gentle simmer.
- Carefully add fish pieces.
- Reduce heat and simmer 8–10 minutes until fish is opaque and flakes easily.
- Stir in lime juice, salt, and pepper.
- Garnish with fresh cilantro or parsley before serving.