Succulent Kenyan Gluten-Free Swahili Fish Stew with Coconut Rice & Roasted Veggies – A Sensory Dining Experience!

Allergens

Fish (Fish), Soy (if using low-sodium canned coconut milk containing soy additives)

Ingredients

• 1 lb firm white fish fillets (e.g., tilapia or sea bass), cut into 1
• inch pieces
• 2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 2 tbsp olive oil, divided
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 small tomato, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup zucchini, sliced into half moons
• 1 tbsp fresh ginger, grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Rinse the jasmine rice in a fine mesh strainer under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
2. In a large skillet, heat 1 tbsp of olive oil over medium high heat. Add onion and garlic, cook until softened and fragrant, about 3 4 minutes.
3. Add the diced tomato, chopped bell peppers, sliced zucchini, ginger, coriander, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet. Cook for another 5 minutes or until the vegetables are tender.
4. In a separate non stick pan, heat the remaining 1 tbsp of olive oil over medium high heat. Add the fish pieces and cook until they turn opaque and flaky, about 3 4 minutes per side.
5. Gently fold the cooked fish into the vegetable mixture in the skillet, being careful not to break apart the fish pieces. Cook for an additional 2 3 minutes or until heated through.
6. Serve the Swahili fish stew over a bed of fluffy coconut rice and garnish with fresh cilantro leaves. Accompany with lime wedges on the side.

Chef’s Insight

For an extra touch of authenticity, use traditional Kenyan spices like African basil or Ethiopian berbere in this recipe.

Notes

For a spicier dish, add more cayenne pepper to taste.