Name: Canouan Coconut Fish Stew
Yield: 4
Cuisine: Canouan
Ingredients: 2.00 lbs fresh fish fillets; 2.00 tbsp olive oil; 1.00 cup chopped onion; 2.00 cloves minced garlic; 1.00 tsp ground cumin; 1.00 tsp ground coriander; 1.00 tsp ground turmeric; 1.00 tsp ground ginger; 1.00 tsp ground cinnamon; 1.00 tsp ground cardamom; 1.00 tsp ground nutmeg; 1.00 tsp ground black pepper; 2.00 cups coconut milk; 1.00 cup chopped tomatoes; 1.00 cup chopped bell pepper; 1.00 cup chopped carrots; 1.00 cup chopped celery; 2.00 tbsp chopped fresh parsley

Canouan Coconut Fish Stew

A delicious fish stew made with coconut milk and traditional Canouan spices.

Preparation time: 30 Minutes

Cooking time: 45 Minutes

Total duration: 1 Minutes

Calories: 300; Total fat: 18g; Saturated fat: 11g; Cholesterol: 70mg; Sodium: 120mg; Total carbohydrates: 15g; Dietary fiber: 4g; Protein: 21g

This traditional Canouan fish stew is made with fresh fish, coconut milk and a blend of spices. The creamy coconut milk gives the stew a unique flavor that is sure to please. Serve it over rice or with a side of crusty bread for a complete meal.

Ingredients

2 lbs fresh fish fillets
2 tbsp olive oil
1 cup chopped onion
2 cloves minced garlic
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground nutmeg
1 tsp ground black pepper
2 cups coconut milk
1 cup chopped tomatoes
1 cup chopped bell pepper
1 cup chopped carrots
1 cup chopped celery
2 tbsp chopped fresh parsley

Fish Stew coconut milk Canouan Main Course
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short description

Heat the oil in a large pot over medium-high heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the cumin, coriander, turmeric, ginger, cinnamon, cardamom, nutmeg, and black pepper and cook for 1 minute.
Add the coconut milk, tomatoes, bell pepper, carrots, and celery and bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Add the fish and cook for 10 minutes or until the fish is cooked through.
Stir in the parsley and season to taste with salt and pepper.
Serve over rice or with crusty bread.

detailed description

Heat the oil in a large pot over medium-high heat.
Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add the cumin, coriander, turmeric, ginger, cinnamon, cardamom, nutmeg, and black pepper and cook, stirring constantly, for 1 minute.
Add the coconut milk, tomatoes, bell pepper, carrots, and celery and bring to a boil.
Reduce the heat to low and simmer, stirring occasionally, for 30 minutes.
Add the fish and cook, stirring occasionally, for 10 minutes or until the fish is cooked through.
Stir in the parsley and season to taste with salt and pepper.
Serve over rice or with crusty bread.

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