CaribbeanMedium · Hot
Caribbean Coconut Fish Stew
A rich, creamy coconut broth loaded with tender white fish and velvety potato, scented with allspice and thyme and brightened with lime. This is island comfort — the kind of stew you make when the day has been long and the sea is close.
Prep
15 min
Cook
25 min
Total
40 min
Method
1
Pour in the coconut-milk and season with salt and black-pepper. Bring to a gentle simmer over medium-low heat, then reduce to low. Cover partially and cook for 12–15 minutes until the potatoes are just tender when pierced with a fork.
2
Nestle the cod fillets into the simmering coconut broth. Cover the pot and let the fish poach for 5–7 minutes until it turns opaque and flakes easily at its thickest point. For food safety, verify internal temperature reaches 145°F (63°C) using a calibrated food thermometer inserted into the thickest part of the largest piece.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
970
per serving
High in saturated fat · 34gSource of protein · 36gLow sugar · 13g
Protein
36g
Carbs
31g
Fat
81g
Sat. fat
34g
Fiber
8g
Sugar
13g
Sodium
1914mg
Gluten FreeDairy FreePescatarianHeart HealthyDiabetes FriendlyHigh ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 74% ingredient coverage
kg CO2e
≥1.4
per serving
coconut-milk drives 82% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
4
Salty
3
Sour
1
Bitter
5
Spicy
Textures
CreamyTenderVelvety
Aromas
HerbalAllspice WarmTropical
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Fish must reach internal temperature of 145°F (63°C) to ensure food safety. Poach until opaque and flaky throughout.
High Risk Population
This dish contains fish and is not suitable for individuals with fish allergies or seafood intolerances. Always confirm dietary restrictions before serving.
Cross Contamination
Use separate cutting boards and utensils for raw fish to prevent cross-contamination with other ingredients. Clean all surfaces with hot soapy water after handling raw fish.
Storage
Refrigerate leftovers within 2 hours of cooking. Store in airtight containers at 40°F or below. Consume within 3-4 days or freeze for up to 3 months.
Handling
Pat fish dry before poaching and add to simmering liquid at the correct temperature to ensure even cooking and texture.
Pro Tips
Technique
Never let that coconut milk boil hard once you've added the fish — you want a gentle simmer, a patient poach. Aggressive heat will turn your delicate cod into something tough and sad, and nobody wants that.
Substitution
If scotch bonnets are hard to find, habaneros work in a pinch — same fruity heat, just not quite as authentic to the islands. Start with half and taste before you go full throttle.
From the chef
Coconut milk, allspice berries, and dried thyme create a broth that fills the kitchen before the fish even goes in — this is Caribbean comfort at its most honest. Potatoes simmer until just tender, then cod fillets are nestled in and left to poach gentle, absorbing all that warmth as they turn opaque and flake at the edges. A hard squeeze of lime at the end cuts through the richness and brightens everything. Simple cooking, not rushed — that's what makes it real island soul on a plate.
TagsCaribbeanCoconutFishStewSpicyComfort FoodOne PotAllspiceThyme
AllergensFish
Source: generated · June 10, 2026