Caribbean-Style Guatemalan Coconut Fish Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs coconut milk, medium 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.

Prep: 15 min Cook: 20 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Caribbean-Style Guatemalan Coconut Fish Stew take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caribbean-Style Guatemalan Coconut Fish Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Caribbean-Style Guatemalan Coconut Fish Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caribbean-Style Guatemalan Coconut Fish Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Caribbean-Style Guatemalan Coconut Fish Stew?

Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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