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Fish Stew in Salsa Verde Coconut Broth

Fish Stew in Salsa Verde Coconut Broth

Fish Stew in Salsa Verde Coconut Broth

  • Cook Time: 20 Minutes

This seafood and coconut stew is a must-try.

Ingredients

  • 1 small white onion, thinly sliced
  • 1 lb. tomatoes, coarsely chopped
  • 1 tsp. ground coriander
  • 1 c. Mild Green Enchilada Sauce
  • 2 c. fish broth or water
  • ¼ c. coconut milk
  • 1 ½ tsp. salt
  • 2 lb. skinless snapper, grouper or mackerel fillets, cut into 1-inch pieces
  • fresh cilantro, chopped

Directions

  1. In a medium-sized pot add a tablespoon of olive oil and heat until smoking.
  2. Next, add onions, tomatoes, cilantro, coriander and ¾ teaspoon of salt. Cook over medium heat for 5 minutes.
  3. Add Las Palmas® Green Enchilada Sauce, fish, broth and coconut milk with remaining ¾ teaspoon salt and stir into the broth.
  4. Cook, uncovered, over moderate heat, stirring occasionally until fish is just cooked through, for about 3 to 5 minutes.
  5. Ladle the fish stew into bowls, top with some of the chopped cilantro and serve with lime wedges.