Coconut Stewed Haddock

There’s something uniquely comforting about a warm, coconut-based Caribbean stew—especially when fresh herbs, citrus, and a touch of peppery heat come together with tender, flaky fish. Growing up, I didn’t have the greatest love for fish, even with easy access to it on the islands. Ironically, now living in Canada, I find myself reaching for seafood more often—and paying a premium for what once was everywhere around me. Funny how life works, eh?

This Coconut Stewed Haddock with Herbs is a quick, flavorful meal that’s perfect for busy evenings when you want something both nourishing and Caribbean at heart. Featuring mild haddock fillets simmered in coconut milk with scallions, thyme, and scotch bonnet, this pescatarian-friendly dish brings warmth and comfort with every bite. Serve it with steamed rice, crusty bread, or boiled provisions, and you’ll have dinner on the table in under 30 minutes.

Ingredient Guide

• Haddock: A firm, mild white fish that holds up well during stewing. Can be substituted with cod, snapper, or tilapia.
• Coconut Milk: Adds a rich, creamy base and signature Caribbean flavor. Choose full-fat for the best texture.
• Thyme and Scallions: Essential fresh aromatics used across Caribbean cuisine. They form the heart of the flavor base.
• Garlic and Pimento Peppers: Build depth and complexity without overwhelming heat.
• Scotch Bonnet Pepper: Adds controlled heat and floral spice. Use a small amount to balance flavor.
• Lemon Juice: Freshens and brightens the dish, balancing the richness of the coconut milk.
• Coconut Oil: Adds subtle sweetness and enhances tropical notes. Use any neutral oil if needed.
• Salt and Black Pepper: Classic seasonings to enhance the natural flavors of the fish.

Shopping Made Easy

• Haddock is widely available in the freezer section or at seafood counters.
• Use canned coconut milk from the international foods aisle for convenience.
• Seasoning peppers and Scotch bonnets are commonly found in Caribbean groceries; substitute red bell peppers if needed.
• Fresh thyme and scallions are pantry staples for Caribbean cooking and easy to find year-round.

Cooking Notes from the Kitchen

• Always rinse fish with a mixture of lemon juice and cool water to remove any residual odors or slime.
• Gently simmer the fish in the coconut milk. Boiling too hard may cause it to break apart.
• If you have annatto (roucou), adding a spoonful gives the stew a rich golden hue.
• Taste and adjust salt at the end; different coconut milk brands vary in sweetness and salt content.
• Wear gloves when handling scotch bonnet to avoid skin irritation.

What fish can I substitute for haddock?

Any firm white fish, such as cod, snapper, or grouper, will work well in this recipe.

Is this stew spicy?

It’s mildly spicy depending on how much scotch bonnet you use. Feel free to omit or reduce for a milder flavor.

What sides pair well with this dish?

Serve with steamed white rice, ground provisions like cassava or green banana, or dip with crusty bread.

Is this recipe gluten-free?

Yes—as long as your coconut milk and spices are certified gluten-free, this recipe is naturally gluten-free.

Can I prepare this in advance?

You can prep the seasoning base in advance, but cook the fish fresh for best texture and flavor.