A light and fragrant fish stew with bags of flavour!
We’re marinating salmon and haddock in beautiful spices, then frying up with onions, peppers and garlic before finishing off with tomatoes and cream.
A fantastic lighter dinner!
Oh I love it when I manage to get a fish dish on the table that everyone enjoys.
This fish dish works a treat though. Light, but also just a little bit creamy – with the addition of a good splash of coconut cream. Cooked up together with peppers, chopped tomatoes and plenty of spice and it makes a delicious (and low carb) meal in itself.
📋 What do we need?
I’m like to use salmon and haddock, but you can add in most firm or flaky fleshed types of fish.
See the recipe card at the end of this post for the full list of ingredients.
🔪 How to make this fish stew
Full recipe with detailed steps in the recipe card at the end of this post.
- Chop up the onions, peppers and the fish.
- Marinade the fish in salt, coriander, cumin, paprika, lime juice, ginger and garlic. You don’t need to marinate any longer than about 20 minutes.
- Fry up the onions and peppers in a little oil, then add in the fish, along with brown sugar, tinned tomatoes, tomato puree and coconut cream.
- Simmer for about 7-8 minutes, until the fish is cooked through and tender.
- Serve with fresh coriander and wedges of lime.
👩🍳PRO TIP For even more variety try adding some prawns or even some mussels in there too – yummmmm!!
🍽️ What to serve it with
Is rice served with stew wrong? I can’t help it, I do like my carbs 😉
📺 Watch how to make it
🍲 More fantastic stews, soups and casseroles
Still hungry for more? Why not try one of these stews and soups inspired by different countries around the world:
Easy Fish Stew
Easy Fish Stew – light, fragrant and full of flavour!
Place the fish in a bowl with the salt, ground coriander, cumin, paprika, lime juice, ginger and garlic. Mix everything together and leave to marinate for 20 minutes.
Heat the oil in a large frying pan and fry the onions on a medium heat for 5-6 minutes until soft.
Add in the bell peppers and fry for a further 2-3 minutes.
Add in the fish (including the marinade) along with the brown sugar, tinned tomatoes, tomato puree and coconut cream.
Heat until nearly bubbling (don’t let it boil), then leave to simmer very gently for 7-8 minutes until the fish is cooked through.
Serve topped with fresh coriander.
Nutritional Information is per serving.
Calories: 375kcalCarbohydrates: 16gProtein: 27gFat: 22gSaturated Fat: 10gCholesterol: 68mgSodium: 354mgPotassium: 913mgFiber: 2gSugar: 5gVitamin A: 1230IUVitamin C: 98.9mgCalcium: 36mgIron: 2.5mg
This post was first published in January 2016. Updated August 2021 with new photos and houskeeping.
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