Coconut Fish Stew

Yield: 4 servings
Calories: 300
Theme: Lunch
Rating:  This recipe has not been rated

Coconut oil adds not only flavor to this decadent dish, but also essential fatty acids your body needs. In just 15 minutes, you can transport yourself to a tropical island enjoying this meal.   


  • 1 1/2 tbsp virgin coconut oil
  • 1/2 cup diced red onion
  • 1 tbsp finely chopped ginger
  • 1 stalk lemongrass, left whole and smashed with the back of a knife
  • 1 tsp garlic-chili paste (optional)
  • 1 28-oz can diced tomatoes
  • 1 lb cod, cut into bite-size pieces
  • 3/4 cup canned coconut milk
  • 1/2 lb medium-size shrimp (cleaned)


Heat coconut oil in a large skillet.

Add onion, ginger, lemongrass and garlic-chili paste until the onions begin to soften, about 3-4 minutes.

Stir in the tomatoes and bring to a simmer.

Gently add cod and cook for 4 minutes.

Stir in coconut milk and shrimp and cook until shrimp are pink, about 3 minutes.

Remove lemongrass stalk and serve over brown rice or pasta.

Makes 4 servings.



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