Soothing Turmeric & Coconut Fish Stew

This is what I make when I need dinner to feel like a warm bath. It's gentle, creamy, and deeply comforting. The turmeric gives it that golden glow. The coconut milk makes it feel rich without being heavy. And it all comes together in one pot in about thirty minutes.

Why it's gut-friendly: Turmeric and ginger are anti-inflammatory powerhouses. Fish (especially white fish like cod or haddock) is easy to digest and provides lean protein. Coconut milk contains medium-chain triglycerides that are gentle on the stomach.

Ingredients (Serves 4):

• 1 tbsp coconut oil
• 1 onion, finely chopped (omit for low FODMAP)
• 2 garlic cloves, crushed (omit for low FODMAP)
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• ½ tsp ground cumin
• 1 x 400ml tin of coconut milk
• 500ml vegetable or fish stock
• 400g firm white fish (cod, haddock, pollock), cut into chunks
• 200g cherry tomatoes, halved
• A large handful of spinach
• Juice of 1 lime
• Salt and pepper
• Fresh coriander and steamed rice to serve

Method:

1. Heat the coconut oil in a large pot over medium heat. Add the onion (if using) and cook for 5 minutes until soft.
2. Add the garlic (if using), ginger, turmeric, and cumin. Cook for 1 minute until fragrant.
3. Pour in the coconut milk and stock. Bring to a gentle simmer.
4. Add the fish chunks and cherry tomatoes. Simmer gently for 6-8 minutes until the fish is cooked through and flakes easily.
5. Stir in the spinach and let it wilt for 1 minute.
6. Remove from heat. Squeeze in the lime juice and season with salt and pepper.
7. Serve in deep bowls with steamed rice and a scatter of fresh coriander.