Rustic Fish Stew

This enticing looking fish stew recipe is lightly spiced with a hit of fresh lime and great depth of flavor. The combination of ingredients and Cuca Salts for Seafood will make this coconut-based dish get finger-licking-good kinda messy!


500 gramsfirm white fish, fillet, no skin, cut into 2-3 cm cubes
1 tbsplime juice
1 tbspCuca Salts for Seafood
1 tspolive oil


1 ½ tbspolive or coconut oil
2 clovesgarlic, minced
1 smallonion, finely diced
1 largered bell pepper, halved and sliced
1 ½ tspwhite sugar
1 tbspcumin, powder
1 tbsppaprika, powder
1 tspcayenne, powder (optional)
1 tspCuca Salts for Seafood
1 ¾ cupscoconut milk, full fat
1 ¾ cupstomatoes, crushed
1 cupfish broth (chicken/vegetable)
1-2 tbsplime juice (more for serving)
3 tbspfresh cilantro, roughly chopped (more for serving)


  1. Combine the fish, lime juice, oil, and Cuca Salts for Seafood in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
  2. Heat 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until light golden brown. Remove from the skillet and set aside.
  3. Reduce the stove to medium high and heat 1 ½ tbsp olive oil in the same skillet. Add garlic and onion, cook until the onion is starting to become translucent. Add the bell peppers and cook for 2 minutes.
  4. Add the remaining broth ingredients. Bring to simmer then turn down to medium. Cook for 15-20 minutes or until it thickens. Return the fish to the broth to reheat about 2 minutes. Stir through lime juice.
  5. Garnish with cilantro and serve with white rice or potatoes.