Caribbean-Style Guatemalan Coconut Fish Stew

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A fragrant and creamy fish stew simmered in coconut milk with Caribbean spices, reflecting Guatemala’s vibrant Caribbean coast flavors. This Latin American-inspired seafood recipe, ready in about 35 minutes, pairs coconut milk, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds firm white fish fillets (such as snapper or cod), cut into 1.5-inch pieces
• 2 cups coconut milk
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 medium red bell pepper, sliced
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tsp ground allspice
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped scallions

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground allspice, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.
3. Step 3: Add 2 cups coconut milk and 1 medium sliced red bell pepper to the skillet. Bring to a gentle simmer over medium-low heat.
4. Step 4: Gently add 1.5 pounds firm white fish pieces to the coconut mixture. Cover and simmer for 8-10 minutes until the fish is opaque and flakes easily.
5. Step 5: Remove from heat and stir in 2 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, and 2 tbsp chopped scallions. Serve hot with steamed rice.