Tropical Coconut Milk Fish Stew
A hearty and fragrant one-pot fish stew simmered in creamy coconut milk with red palm oil, fresh tomatoes, and herbs. Bold tropical flavors come together effortlessly in under 30 minutes — a crowd-pleasing dish that brings warmth to any table.
🛒 Ingredients
5 servings
- 1 kg firm white fish (cod, tilapia, or sea bream), cut into steaks
- 2 ripe tomatoes, sliced
- 1 medium onion, sliced into rings
- 1 red bell pepper, thinly sliced
- 200 ml tomato passata
- 500 ml coconut milk
- 3 tbsp red palm oil
- 3 garlic cloves, finely minced
- A handful of pitted olives
- A small bunch of fresh flat-leaf parsley, chopped
- 4 sprigs of fresh chives, chopped
- Sweet chili powder, to taste
- Salt and freshly ground black pepper
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Directions
- 1
Season the fish steaks generously with salt, pepper, and a pinch of chili. Set aside for 10 minutes to let the flavors infuse.
- 2
In a wide pot over low heat, warm the palm oil. Add the garlic and onion and sauté until golden and softened, about 3 minutes.
- 3
Add the bell pepper strips and stir. Carefully place the fish steaks in the pot and brown gently for 2 minutes on each side without breaking them.
- 4
Pour in the tomato passata and coconut milk. Add the sliced tomatoes and olives. Taste and adjust salt as needed.
- 5
Cover and simmer over very low heat for 20 minutes until the fish is cooked through and the sauce has thickened.
- 6
Remove from heat and scatter the chopped parsley and chives generously over the top.
- 7
Serve immediately with steamed white rice or crusty bread.
💡 Chef's Tip
Use a firm-fleshed fish so the steaks hold together during cooking. Red palm oil is key to the authentic flavor and golden color — it's worth seeking out at African or specialty grocery stores.
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