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Gallery Coconut, Fish, and Pumpkin Stew Credit: Lennart Weibull Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons vegetable oil 2 shallots, cut into thin rings (1 cup) 1 tablespoon fresh thyme leaves 1 teaspoon minced Scotch bonnet or serrano pepper Kosher salt and freshly ground pepper 1 pound calabaza squash, peeled and cut into 3/4-inch pieces 1 cup tomato sauce 1 1/4 pounds skinless cod fillet, cut into 1 1/4-inch pieces 1 can (13.5 ounces) light coconut milk 4 cups packed baby spinach (5 ounces) Cooked rice, for serving (optional) Lime wedges, for serving
Cook’s Notes Butternut or acorn squash can be used in place of calabaza.
Gallery Coconut, Fish, and Pumpkin Stew Credit: Lennart Weibull
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Gallery
Coconut, Fish, and Pumpkin Stew Credit: Lennart Weibull
Coconut, Fish, and Pumpkin Stew
Credit: Lennart Weibull
Coconut, Fish, and Pumpkin Stew
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 4
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons vegetable oil 2 shallots, cut into thin rings (1 cup) 1 tablespoon fresh thyme leaves 1 teaspoon minced Scotch bonnet or serrano pepper Kosher salt and freshly ground pepper 1 pound calabaza squash, peeled and cut into 3/4-inch pieces 1 cup tomato sauce 1 1/4 pounds skinless cod fillet, cut into 1 1/4-inch pieces 1 can (13.5 ounces) light coconut milk 4 cups packed baby spinach (5 ounces) Cooked rice, for serving (optional) Lime wedges, for serving
Directions
Heat oil in a pot over medium-high. Add shallots, thyme, and chile pepper; season with salt. Cook, stirring occasionally, until shallots are golden brown in places, about 4 minutes.
Add squash, tomato sauce, and 1 1/2 cups water; bring to a boil, then reduce heat to medium-low, cover, and cook until squash is tender, 10 to 12 minutes. Meanwhile, season fish with salt and pepper.
Stir coconut milk and fish into stew. Cook at a bare simmer, stirring occasionally, until fish is just cooked through, about 5 minutes. Add spinach and simmer, gently stirring, until wilted and darkened slightly, about 1 minute. Spoon stew over rice and serve with lime wedges.
Cook’s Notes Butternut or acorn squash can be used in place of calabaza.
Cook’s Notes
Butternut or acorn squash can be used in place of calabaza.
Reviews
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All Reviews for Coconut, Fish, and Pumpkin Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut, Fish, and Pumpkin Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
