Fish Stew with Turmeric, Sweet Potatoes and Carrots

  • Preparation 25 MIN
    Cooking 30 MIN
  • Servings 4
Ricardo's recipe: Fish Stew with Turmeric, Sweet Potatoes and Carrots



  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place the vegetables onto the prepared baking sheet and toss to coat with 1 tbsp (15 ml) of the oil. Bake for 30 minutes or until al dente.
  3. Meanwhile, in a shallow dish, combine the lime juice, turmeric, salt and chili pepper. Add the fish and coat well. Let marinate for 5 minutes.
  4. In a large non-stick skillet over medium-high heat, brown the onion, garlic and ginger in the remaining oil (1 tbsp / 15 ml). Add the fish, tomato, broth and coconut milk.
  5. Cook for 5 to 8 minutes or until the fish is cooked and the sauce has thickened slightly. Remove from the heat. Let rest for 5 minutes before serving with the vegetables and lime wedges, if desired.


For a diabetes-friendly version of this recipe use low-sodium chicken broth and light coconut milk. Per portion: fat 24 g / fibre 4 g

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.