Bahamian-Style Coconut Spiced Fish Stew

Image of Bahamian-Style Coconut Spiced Fish Stew Recipe

Active Time

40 minutes

Total Time

55 minutes

Serving Size



  • 3 limes, for juice
  • 4 cloves garlic
  • 2 medium sweet onions
  • 3 medium bell peppers (assorted colors)
  • 4 (6 oz) white fish fillets (such as tilapia, snapper, or cod; about 1 ½ lb)
  • Large zip-top bag
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 1 cup white rice
  • 3 tablespoons olive oil, divided
  • 1 (14.5 oz) can diced tomatoes with garlic
  • 1 (13.5 oz) can lite coconut milk
  • ¼ bunch fresh cilantro


  1. Juice limes (3 tablespoons). Chop garlic, onions (2 cups), and peppers (3 cups). Cut fish into 2-inch chunks (wash hands).
  2. Place in bag: lime juice, garlic, cumin, paprika, salt, and crushed red pepper; shake gently to blend. Add fish (wash hands) and seal bag tightly; turn to coat fish evenly and let stand 20 minutes (or overnight) to marinate.
  3. Prepare rice following package instructions (adding 1 tablespoon oil). Preheat large stockpot on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pot, then stir in onions and peppers; cook and stir 3 minutes.
  4. Stir in fish mixture, tomatoes, and coconut milk. Reduce heat to low and cover; simmer 15 minutes, stirring occasionally (gently, to keep fish from breaking apart). Chop cilantro and stir into stew; cook 5 more minutes and until fish is opaque and separates easily. Serve over rice.
  5. Note: Always check fish for bones.

Nutritional Information

Amount per ⅙ recipe serving: Calories 390, Total Fat 13.00g, Sat Fat 5.00g, Trans Fat 0.00g, Chol 50mg, Sodium 400mg, Total Carb 42g, Fiber 5.00g, Sugars 6g, Protein 27g, Calc 6%, Vit A 60%, Vit C 150%, Iron 15%