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Fish Stew

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Fish Stew

A Caribbean Style Fish Stew Using The Cure.
Prep Time2 hrs
Cook Time30 mins
Total Time2 mins
Course: Soup
Cuisine: Caribbean
Rub: The Cure
Author: Mike Southerland


  • 12-16 Oz. Mahi Mahi
  • 1/4 sliced Red Onion
  • 1/2 Cup Chopped Carrots
  • 1 1/2 Cup Chopped Fingerling Potatoes
  • 1/4 Stick Butter
  • 4 Cups Chicken Or Fish Stock
  • 15 Oz. Can Unsweetened Coconut Milk
  • 1 Serrano Pepper Chopped
  • 1 Tsp Curry
  • 1 Tsp Ginger
  • 1/2 Tsp Granulated Garlic
  • 1/2 Tsp Fennel Seed
  • Juice of 1 Lime
  • The Cure


  • Coat the Mahi Mahi with the cure and let sit refrigerated for 2-4 hours. Re-coat and sear both sides, set to the side and let it cool.
  • In a medium sauce pan place you butter, onion and carrots. Over medium heat cook until onions become translucent. Add the ginger, curry and garlic. Let that go for about 2 minutes, do not let it burn. Add your stock, fennel and potatoes, cook until the potatoes are fork tender. Once the potatoes are tender add in the lime juice and coconut milk. Chop the Mahi Mahi into cubes put it and whatever juices are left from it cooling in. Let cook for a couple more minutes, serve and enjoy!!