Recipe: Warming Coconut Fish Stew




Perhaps one of the most challenging times in my life was when I was a business owner of a wholefood/paleo meal delivery service. Even though the business, Feed Me – Real Food Co. no longer operates, I had the opportunity to learn a lot about what goes into running a small business, about myself and countless other valuable lessons I can carry forward throughout life.

One of the best things about the experience was that I improved my skills in the kitchen and I was able to experiment and practice cooking plenty of different recipes I developed, many of which I will be happily sharing with you here on this site! I hope you enjoy them!

Whenever I want to warm the heart and soul of my friends or family, I cook them this meal. It is flavoursome and is like giving someone you love a big, warm hug! You can spice it up to your taste with a bit of extra cayenne pepper. Simple, loving and delicious. What more could you want?!


INGREDIENTS (Makes 4 portions)

600g ling (or other preferred white fish)

100g onion, medium sized, chopped

250g carrot, peeled and cut in half coins

300ml tomato puree/passata

300g celery, no leaves, cut in similar size to carrot

25ml fresh lime juice

25ml fresh lemon juice

3 cloves garlic, medium sized, crushed or finely chopped

1 tablespoon fish sauce (Red Boat is the best brand)

1 teaspoon cayenne pepper (add more to taste if you want spicier)

1-2 tablespoons coconut oil

400ml coconut milk (or coconut cream, if you prefer a thicker consistency)



Prep time: Approx 15 minutes

Cooking time: Approx 40 minutes

Cut fish into medium-sized chunks and place in a bowl. Season with salt and then pour lemon and lime juice over the fish. Cover with a plate, plastic wrap or foil and place in fridge for 30 minutes.

Heat coconut oil over medium heat in a pot/medium saucepan.  Add the onions and garlic to the saucepan and sauté for a couple of minutes.

Add the tomato puree, coconut milk, cayenne and fish sauce. Let simmer for about 15 minutes.

Add the celery and carrot and cook for about  another 20 minutes (or until veggies soften). Then add fish and juices. Simmer for a further 5 minutes (The fish doesn’t take long to cook through).

Taste and add extra seasoning if necessary.


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