Coconut-Turmeric Fish Stew
This recipe was inspired by the Brazilian dish called Moqueca, a scrumptious white fish stew. This version incorporates ingredients you may likely already have in your pantry and in fridge. It’s also a one pot wonder, and I’m always up for meals that mean less dishes and help me clear out my fridge. I may love to cook, but I still drag my feet and throw a tantrum when it comes to washing dishes. Thank you, Josephine Cochrane, for inventing the dish washer. Bless you.
Turmeric and ginger, the anti-inflammatory duo of the century, are not traditionally in Moqueca. I added it initially for the flavor profile since fish and ginger go well together, and by transitive property turmeric should pair well since it’s best friends with ginger. Turns out, their flavors all work well together and we get to reap the nutritional benefits that boost our immunity and reduce chronic inflammation at the same time.
This stew is tasty, well-balanced, and hearty. I love the perfectly cooked bites of fish and veggies with the hint of coconut and lime in the background. Serve piping hot (my family and I love scalding hot soup that burns the roof of your mouth!) with a side salad. Give this recipe a try if you’re looking for something new and unique!
COCONUT-TURMERIC FISH STEW RECIPE
Makes 4 servings
INGREDIENTS
1 whole cod fillet (around 24 oz) or any white fish, cut into bite-sized pieces
1 medium onion, roughly diced
2 carrots, peeled and roughly chopped
2 stalks of celery, roughly chopped
4 cloves of garlic, minced
2 tablespoons of turmeric, ground or fresh
2 slices of ginger, fresh
1 bay leaf
2 cans full fat coconut milk
1 bunch of collard greens, washed and sliced in ribbons
Handful of cilantro, washed and chopped
1 tsp olive oil
Salt + pepper
1 lime, cut into wedges, as well as the zest, for serving
METHOD
In a dutch oven on medium-high heat, drizzle in the olive oil and sauté garlic, onion, celery, carrot, turmeric, ginger, and bay leaf together about 2-3 minutes.
Pour coconut milk into the same pot and stir to combine - bring to a slight boil and then immediately turn heat to medium. Simmer for about 10-15 minutes. Gently slide fish into the stew, and lay the collard greens on top of the mixture. Cover the pot to poach fish and steam the greens for 4-6 minutes.
Uncover the pot, fish out bay leaf and ginger, and check if the fish is done - you want it to be barely cooked, opaque, and flaky. Season stew with salt and pepper. Spoon into bowls, garnish with cilantro, lime zest, and a squeeze of lime.
Omit black pepper for AIP, and garlic and onion for low FOD-MAP.