Coconut Milk Fish Stew with Red Lentils

This spicy aromatic coconut milk fish stew with red lentils is gluten and dairy free and makes a healthy and delicious dinner idea.  Simple to prepare it comes together in under 30 minutes!

Friday night is fish night (not always, but today it is) and I have cooked a fiery, rich dish I’ve been thinking about making all week – coconut milk fish stew with red lentils.  It contains popular Asian ingredients, such as ginger and coconut milk but is not based on any specific recipe.  It is simply a combination of ingredients I’ve been craving (all week) which together are rather delicious.

Don’t you just love it when you can whip up something delicious in less than 30 minutes?  I do.  Especially when it can feed a family.  Fish cooks very quickly and the entire dish (including preparation time) is ready in under 30 minutes!

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?

Equipment you’ll need

• Kitchen scales
• Cutting board and knife
• Large pot and spoon
• Sieve for rinsing lentils

How to make coconut milk fish stew: step-by-step

1. Start by briefly frying the ginger, garlic, chilli and onion in a little oil for 2-3 minutes.

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2. Add the red lentils, stir and continue cooking for 2 more minutes.

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3. Add the rest of the ingredients (not the fish), cover and bring to the boil, then simmer for about 15 minutes stirring occasionally.

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4. Add the fish, cover and cook for 2 minutes. Remove from the heat and set aside, covered, for 3 more minutes before serving.

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You may also like this vegetarian lentil lasagna, where I’ve used red as well as green lentils.

Top tips for making fish lentils stew recipe

• 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).

More one pot fish dinner ideas

Need more easy meal ideas using fish? Try this easy fish in vegetable tomato sauce!  It’s a Polish inspired quick, easy and delicious dish.  You might also like this healthy fish pie with cauliflower topping or this easy tuna bake with butternut squash.  Check out also this salmon pot pie with sweet potato and spinach.

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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Print Recipe

Coconut Milk Fish Stew with Red Lentils

This spicy aromatic coconut milk fish stew with red lentils is gluten and dairy free and makes a healthy and delicious weeknight dinner idea.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner, Main

Cuisine: Asian Fusion

Keyword: fish, lentil, stew

Servings: 4 -5 portions

Author: Monika Dabrowski

Ingredients

• 500 g cod/haddock filet skinless, boneless, chopped into chunks
• 1/2 cup red lentils rinsed
• 2 tbsp fresh tarragon leaves only (about 6 twigs), finely chopped, or approx.2 tsp dry
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 1.5 tbsp ginger finely chopped
• 1 small red chilli finely chopped (use less if you want it less spicy)
• 1 x400g can tomatoes
• 170 ml coconut milk
• 2 tbsp coconut/vegetable oil
• 1 tsp 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 tomatoes, coconut milk, tarragon and salt, stir, cover, bring to the boil, then simmer for 15 minutes, stirring often (don't let the lentils stick to the bottom of the pot).
• 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).

RECIPE LINK PARTIES

I am bringing this red lentil fish stew recipe to #CookBlogShare. Also sharing it with Recipe of the Week, Cook Once Eat Twice, What’s For Dinner Sunday, Nifty Thrifty Sunday and Free From Fridays.