Creamy Citrus Fish Stew

Limes weren't in season when I made this so I doubled up on the lemons. The coconut milk provided creaminess while the tomatoes and lemons cut through to provide a great citrus tingle. Yum!

serves 2
takes 30mins chilling time
20mins cooking time
  • 1 tsp finely grated lime zest, divided
  • 1 tsp finely grated lemon zest, divided
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup chopped fresh coriander leaves roughly chopped, divided
  • 2 x 200g cod, snapper, or any firm-fleshed, mild white fish fillets, skinned & boned (I used monkfish)
  • 500g raw prawns, peeled and deveined
  • 1 tablespoon coconut oil
  • 1 large red onion, sliced
  • 2 cloves garlic, minced
  • 1 tin diced tomatoes, in juices
  • 1 tin full-fat coconut milk
  • 1½ teaspoons fish sauce
  • ¼ to ½ teaspoon cayenne pepper (remember Trevor, this has a kick!)
  1. In a large glass bowl, combine ½ teaspoon of the lime zest, ½ teaspoon of the lemon zest, the lime and lemon juice, and 2 tablespoons of the chopped coriander. Add the fish and prawns and refrigerate, covered, for 30 minutes.
  2. Melt the coconut oil in a medium soup pot over medium heat. Add the onion and sauté for 10 minutes, or until translucent. Add the garlic and sauté for 30 seconds more.
  3. Add the tomatoes, coconut milk, fish sauce, and cayenne pepper. Simmer for 10 minutes, covered.
  4. Add the fish and prawns along with the marinade. Bring to a simmer and cook another 6 to 8 minutes, or until the fish starts to flake and the shrimp is cooked through.
  5. Serve garnished with the remaining coriander and citrus zest. Enjoy!


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