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In the Kitchen with Vital Choice

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Fish Stew with Coconut Milk


Today’s recipe is from Sharing Plate … the inspiring food blog by cooking coach Monica Puri Bangia, who’s based in northern New Jersey about 15 miles west of Manhattan.

Here's how Monica describes today's recipe:

"This is a great stew to make through the week since it doesn’t take very long."

"It is also good to incorporate fish into your diet and this is a great way to eat delicious fish in a delicious stew!"

"You could serve it with any rice, preferably brown or black. I served it with some black (AKA "forbidden") rice ... you'll find the recipe below."

Fish Stew with Coconut Milk
Serves 4

1 to 1½ pounds of Alaskan cod (three to four 6-oz portions) or Alaskan halibut (three to four 6-oz portions, four to six 4-oz petite portions, or two 12-oz portions)
3 garlic cloves, minced
Juice of half a lemon
Salt
Pepper

Marinate fish with the garlic, lemon juice, salt and pepper. Keep aside for about half an hour.

3 tablespoons organic extra virgin olive oil
1 medium yellow onions, chopped
4 green onion, chopped
1 large red pepper, chopped
2 medium tomatoes, chopped
2 teaspoons smoked paprika
½ cup cilantro, chopped
1 14-ounce can coconut milk
Salt

  1. Add the oil to a large saucepan. Add the onion and sauté for 2 to 3 minutes on medium heat.
  2. Add the green onion and red pepper and sauté for another 2 to 3 minutes.
  3. Add the tomatoes and smoked paprika. Sauté for 5 to 6 minutes.
  4. Add the cilantro and coconut milk. Bring to a boil and simmer for 10 to 15 minutes.
  5. Add the fish fillets and simmer until cooked through, making sure not to overcook the fish.
  6. Adjust seasoning and serve with rice.

Black Rice with Onion and Garlic
I love black rice.. it is also known as forbidden rice. It is nutty and the color is beautiful plus it is super healthy. Try it!

2 tablespoons organic extra virgin olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped
1 cup black rice, rinsed
2 cups chicken broth
2 teaspoons salt
½ cup cilantro, chopped

  1. Heat a medium saucepan with the oil.
  2. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes.
  3. Add the black rice and sauté for another 2 to 3 minutes. Add the broth and salt.
  4. Bring to a boil and simmer on low partially covered for 20 minutes. Turn heat lower and cover and cook for another 20 minutes.
  5. Garnish with cilantro and serve.
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