This spicy aromatic coconut milk fish stew with red lentils is gluten and dairy free and makes a healthy and delicious dinner. Simple to prepare it comes together in under 30 minutes!
This coconut milk fish stew is a fiery, rich and delicious Asian inspired dish you can cook from scratch in less than 30 minutes (including preparation time!).
And while the stew is bubbling away you'll have enough time to prepare some fluffy basmati rice to go with it. How is that for a quick weeknight dinner idea?
Coconut milk fish stew ingredients
This easy fish stew is made using pantry staples including onion, garlic, canned tomatoes and coconut milk. I also used fresh ginger, red chilli pepper for some heat, red lentils to naturally thicken the stew and fresh tarragon for added flavour.
What fish to use
You can use any white fish to make this easy stew recipe, so just use whatever is easiest to get where you live. (I used cod but haddock, pollock or hake would be fine too). Frozen fish is also fine to use, but let it thaw completely first. I recommend refrigerating it overnight to defrost slowly.
Step-by-step recipe instructions
1. Start by briefly frying the ginger, garlic, chilli and onion in a little oil for 2-3 minutes.
2. Add the red lentils, stir and continue cooking for 2 more minutes.
3. Add the rest of the ingredients (not the fish), cover and bring to the boil, then simmer for about 15 minutes stirring occasionally.
4. Add the fish, cover and cook for 2 minutes. Remove from the heat and set aside, covered, for 3 more minutes before serving.
Substitutions
- Herbs: I think tarragon goes extremely well with fish. It is so fragrant and really complements the coconut and ginger in the stew. However, either thai basil or cilantro would work well too.
- Oil: I used vegetable oil but you can use coconut oil instead (it will intensify the coconut flavour in the stew).
- Coconut milk: use either full fat or reduced fat variety.
Top tips and FAQs
- Use similar size fish pieces so they cook evenly.
- As fish cooks very quickly it gets added to the stew in the last 2 minutes of cooking. After you've turned off the heat let it stand, covered, for about 3 more minutes before serving. Overcooking the fish might make it tough, but do ensure it is cooked through before you serve it.
- Refrigerate for up to 3 days. Add a drop of water when reheating to loosen the consistency if required.
- Freeze individual portions in airtight containers for up to 3 months (do not freeze if your fish had previously been frozen).
Serving suggestions
This coconut milk fish stew is delicious with rice, quinoa or couscous. You can also enjoy it with crusty bread, pita or naan bread.
You might also like
- Spiced Fish Wraps with Creamy Sauce
- Shrimp in Coconut Vegetable Sauce
- Healthy Fish Pie with Cauliflower Topping
- Fish with Vegetables (Polish Ryba po Grecku)
- Cod in Light Tomato Sauce
Keep in touch!
How has your easy fish stew with tomatoes turned out for you? Let me know in the comments below, thanks!
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Recipe
Coconut Milk Fish Stew with Red Lentils
Ingredients
- 1.1 pounds (500 g) cod/haddock filet skinless, boneless, chopped into chunks
- ½ cup less 1tbsp (80 g) red split lentils rinsed
- 2 tablespoons fresh tarragon leaves only (about 6 twigs), finely chopped, or approx. 1½ tsp dry
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon ginger finely chopped
- 1 small red chilli finely chopped (use less if you want it less spicy)
- 1x14.11oz can (400 g) chopped tomatoes
- ⅔ cup (170 ml) coconut milk
- 1½ tablespoons coconut/vegetable oil
- 1 teaspoon coarse sea salt
Instructions
- In a large pot heat up the oil, add the garlic, ginger, chilli and onion, and gently cook for 2-3 minutes stirring occasionally.
- Add the lentils, stir and cook for 2 more minutes.
- Add the fish, stir carefully, cover and cook for 2 minutes. Turn off the heat and leave to stand, covered, for about 3 more minutes. Serve with rice or quinoa (ensure the fish is cooked through).
Notes
- Herbs: I think tarragon goes extremely well with fish. I've used it before in my Spicy Fish Wraps recipe as well as Fish Pie with Avocado and Tarragon. It is so fragrant and really complements the coconut and ginger in the stew. However, either thai basil or cilantro would work well too.
- You can use any white fish to make this easy stew recipe, so just use whatever is easiest to get where you live. (I used cod but haddock, pollock or hake would be fine too). Frozen fish is fine too, but let it thaw completely first. You can refrigerate it overnight to defrost slowly.
- Use similar size fish pieces so they cook evenly.
- As fish cooks very quickly it gets added to the stew in the last 2 minutes of cooking. After you've turned off the heat let it stand, covered, for about 3 more minutes before serving. Overcooking the fish might make it tough and stringy, but do ensure it is cooked through before you serve it.
- Refrigerate for up to 3 days.
- Freeze individual portions in airtight containers for up to 3 months (do not freeze if your fish had previously been frozen).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Isa says
So delicious and easy to make! I will definitely add this to my repertoire of lentil recipes!
Monika says
Glad you enjoyed it!
Brenda says
Second time making this. It’s delicious! Cooks up quickly too. I used red snapper and Thai curry paste instead of fresh Chili.
Monika says
Glad you like it, the thai curry paste is a great idea, adds even more flavour. Thank you for your feedback:)
Jhuls says
Wow! This looks like a very filling meal! Thanks for sharing, Monika!
Monika says
Thanks Jhuls! It's satisfying but also light as I didn't use too much coconut milk:)
Corina says
This is really a delicious recipe Monika! I don't put fish in stews very often as my husband isn't keen but if he was out this is the kind of recipe I'd make. Thank you so much for sharing with #CookOnceEatTwice x
Monika says
Thank you Corina! Not everyone in my family is crazy about fish either, which has its good sides - I've still got some of this stew in the fridge to enjoy later:)
Ai @Ai made it for you says
Mmm I love fish in coconutty soups/stews/curries and yours looks absolutely delicious!! Happy FF!
Monika says
Thank you! Glad you like the recipe:)
Alison's Allspice says
I love pairing fish with creamy ingredients, like coconut milk. Your stew looks fantastic, definitely worth waiting all week! Also - I love the idea of Fish Fridays!
Monika says
Thank you Alison! I am about to have the leftovers. Yum:)
Eb Gargano | Easy Peasy Foodie says
Haha - you know how much of a fan of quick and easy weeknight dinners I am! And this one does look a good one. I often end up making recipes out of things I have been craving - it's funny how often it all just 'works' and I end up with a great new recipe idea! Thanks for linking up with #CookBlogShare 😀 Eb x
Monika says
Thank you Eb! I am usually a spontaneous cook but this particular recipe took a week to mature in my head:)