Coconut Stewed Haddock
There’s something uniquely comforting about a warm, coconut-based Caribbean stew—especially when fresh herbs, citrus, and a touch of peppery heat come together with tender, flaky fish. Growing up, I didn’t have the greatest love for fish, even with easy access to it on the islands.
Ingredients
- 1 pound haddock (cut into 2–3 inch pieces)
- 1 Lemon (juiced, divided)
- 1 1/2 tablespoons coconut oil
- 2 cloves garlic (diced)
- 2 seasoning peppers (diced)
- 1/4 Scotch bonnet pepper (diced)
- 4 sprigs thyme (leaves only)
- 2 scallions (chopped)
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup coconut milk
Method · 25 min
- Rinse the fish with the juice of half a lemon and cool water. Drain and set aside.
- In a large pan, heat coconut oil over medium-high heat. Add garlic, seasoning peppers, and scotch bonnet. Lower heat and cook for 1 minute.
- Add thyme, scallions, and black pepper. Sauté for 2–3 minutes.
- Gently add the fish to the pan and stir to coat with aromatics.
- Pour in coconut milk, salt, and the remaining lemon juice. Bring to a gentle simmer.
- Cook uncovered for 5–7 minutes or until fish is cooked through.
- (Optional) Add 1 tablespoon roucou for extra color.
- Taste and adjust seasoning. Serve hot with your favorite side.
This Coconut Stewed Haddock with Herbs is a quick, flavorful meal that’s perfect for busy evenings when you want something both nourishing and Caribbean at heart. Featuring mild haddock fillets simmered in coconut milk with scallions, thyme, and scotch bonnet, this pescatarian-friendly dish brings warmth and comfort with every bite. Serve it with steamed rice, crusty bread, or boiled provisions, and you’ll have dinner on the table in under 30 minutes.
