Coconut Curry Haddock Stew

This Thai inspired, quick cooking fish stew is warming and comforting. The fresh flavor of the lemon grass mingles perfectly with the creamy coconut milk and spicy curry paste to create a well spiced mixture that tingles but doesn’t burn.

Serves 4

2 Tbsp. canola oil

1 large white onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 lemongrass stalk, trimmed and the bottom smashed with a knife

1 Tbsp. minced garlic

2 Tbsp. red curry paste

14 oz. can coconut milk

Kosher salt and freshly ground black pepper

1½ lb. boneless skinless haddock fillets, cut into 4 pieces

Cooked white rice, for serving

½ cup small fresh cilantro and/ or mint leaves, thinly sliced if large

Heat the oil in a heavy bottomed pan over medium heat. Add the onion, bell peppers, lemon grass, and garlic. Cook, stirring, until the onion has softened, about 8 minutes. Add the curry paste and cook until fragrant and slightly darker, about 2 minutes.

 Stir in the coconut milk and 1 cup water. Lower the heat and bring to a gentle simmer. Season the fish with salt and pepper and stir in the fish, cover, and cook until completely opaque, about 8 minutes. Remove the lemongrass and discard.

Ladle the curry over the rice and sprinkle with cilantro and mint.