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Caribbean Coconut Seafood Stew

  • All White Fish
  • Soup / Stew
  • Braise / Simmer
  • One-pot
  • 20-minute meal
  • Active Time:20 min
  • Total Time:20 min
  • Servings:3 to 4
  • Difficulty:Easy
Photo by Julia Gartland

Ten simple ingredients (not including staples like oil, salt, and pepper), easily found in your pantry or at most grocery stores, come together quickly and deliciously to create an island-inspired seafood stew that is greater than the sum of its parts.


  • 1 tablespoon neutral oil, such as avocado or grapeseed

  • 1 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)

  • 1 or 2 hot green chiles, such as jalapeño or serrano, seeded and thinly sliced, or to taste

  • 1 large garlic clove, grated

  • 3 scallions, white and green parts, thinly sliced

  • 1½ tablespoons curry powder

  • Salt and freshly ground pepper

  • 8 ounces bottled clam juice, seafood stock, or chicken broth

  • One (13- to 14-ounce) can coconut milk

  • 1 lime, zest removed with a vegetable peeler into strips, lime cut into wedges

  • 2 portions white fish such as cod, lingcod, or rockfish (1 to 1¼ pounds), cut into 1-inch chunks

  • ½ cup frozen peas, thawed

  • Steamed rice for serving


Sauté the Aromatics

In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the sweet potato and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add the serrano chile, garlic, ¾ of the scallions, reserving the rest for garnish, and curry powder. Season with salt and pepper. Cook, stirring, until slightly softened, about 1 minute.

Add the clam juice, coconut milk, strips of lime zest, and ½ cup of water. Season with salt and pepper and let come to a boil. Cook, stirring occasionally,  just until the sweet potatoes are softened and the liquid is slightly reduced, 6 to 8 minutes.

Finish and Serve

Just before serving, reduce the heat to medium. Add the fish, then cover and simmer until opaque and cooked through, 3 to 5 minutes. Stir in the peas, then remove the lime zest strips and divide the stew between bowls. Garnish with the remaining scallions and serve lime wedges and rice alongside.

Premium Seafood Subscription Box delivery of halibut and sockeye portions
Premium Seafood Subscription Box delivery of halibut and sockeye portions

Premium Seafood Subscription Box

$159 / box 4.5 lbs

Pro Tips

Pair It Up

To balance the spicy richness, pour a refreshing pilsner or lager. For a white wine option, go for an Argentinian torrontes or a fresh young viognier.

Level It Up

Use crab and shrimp along with the white fish for a deluxe seafood stew.


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