Fish Stew


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • ¾ teaspoon dried, crushed red pepper
  • 2 cups chopped tomatoes
  • 3/4 can unsweetened coconut milk
  • 2 teaspoons salt
  • 1 teaspoon black pepper, freshly ground
  • 1 ½ – 2 pounds firm white fish, like halibut or cod.  Salmon can be used as well.  Cube the fish into 2 inch pieces 
  • Juice of 1 lime
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 cups brown rice


Rinse brown rice and then cook rice in 3 cups of water.  In a large pot, heat the oil.  Sauté the onion, garlic, and green and red peppers until soft, about 5 minutes.  Stir in the coconut milk, dried red pepper, and tomatoes.  Lower heat and allow to simmer, about 10 minutes.  Add fish and allow to simmer until fish is cooked through, about 7 minutes.  Add lime juice and cilantro, simmer an additional 2 minutes.  Season with salt and pepper to taste.  Serve in bowls over brown rice.  Garnish with additional cilantro and green onions.

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