Exotic Fish Blanquette (Coconut Curry Blanquette)

The Exotic Fish Blanquette is a modern, flavor-packed twist on the classic French blanquette. This version blends tender white fish and juicy shrimp in a silky coconut milk and curry sauce. Light yet satisfying, it’s the perfect fusion dish for a weeknight dinner that feels special without being complicated.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 35 minutes, making it perfect for busy evenings.

• Balanced flavors: The creamy coconut milk and fragrant curry create a warm, comforting sauce.

• Light and healthy: Naturally gluten-free and low in carbs without sacrificing flavor.

• Versatile: Delicious with rice, steamed vegetables, or even on its own.

• Customizable: Adapt it to your tastes with your favorite fish, spice level, or plant-based options.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• white fish (such as cod, pollock, hake, or monkfish)

• peeled shrimp

• fish stock powder or fish bouillon

• olive oil

• shallot

• dry white wine

• cornstarch

• light crème fraîche (15%)

• light coconut milk

• curry powder (mild)

• fresh dill

• salt and pepper

Directions

1. Prepare the broth: Bring water to a boil with the fish stock. Cut the fish into cubes and peel the shrimp if not already done.

2. Poach the seafood: Gently poach the fish and shrimp in the hot broth for a few minutes, then remove them with a slotted spoon and set aside.

3. Start the sauce: In a skillet, sauté the chopped shallot in olive oil until soft and translucent.

4. Deglaze: Add white wine and let it reduce by half over medium heat.

5. Create the creamy base: Remove from the heat and whisk in coconut milk, cornstarch, and curry powder until smooth. Slowly stir in some of the fish broth to thin the sauce without forming lumps.

6. Finish the dish: Return the fish and shrimp to the pan and gently warm them in the sauce over low heat. Season with salt and pepper to taste.

7. Serve immediately: Garnish with fresh dill. Pair with basmati rice or steamed vegetables for a complete meal.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

• Fish options: Use salmon for a richer flavor or monkfish for something more gourmet.

• Coconut alternatives: Swap coconut milk for soy cream or almond milk for a lighter version.

• Vegetable boost: Add snow peas, leeks, or broccoli for extra color and nutrients.

• Spice it up: Try red curry powder or a touch of chili flakes for heat.

• No wine?: Use vegetable stock or a splash of lemon juice instead of white wine.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Freezing is not recommended, as seafood may become rubbery when thawed.

FAQs

What type of white fish works best?

Cod is a great choice for its firm texture, but you can also use pollock, hake, or monkfish.

Can I prepare this dish in advance?

Yes, you can make the sauce ahead of time. Add the fish and shrimp just before serving to keep them tender.

How do I get a smooth, creamy sauce?

Whisk in the cornstarch off the heat, and slowly incorporate warm broth while stirring constantly to avoid lumps.

Can I use full-fat coconut milk?

Absolutely. It will make the dish richer and creamier, but light coconut milk works just as well for a lighter version.

What kind of curry powder should I use?

A mild yellow curry is ideal. You can adjust the quantity or use a spicier blend depending on your taste.

Is this recipe gluten-free?

Yes, as long as your fish stock and curry powder are gluten-free, the entire dish is naturally gluten-free.

Can I add vegetables?

Definitely. Steamed green beans, broccoli, or even cauliflower go well with the creamy curry sauce.

Can this be frozen?

Freezing is not advised, as the seafood can lose its texture and the sauce may separate.

Can I make it vegetarian?

Yes, replace the fish and shrimp with firm tofu or chickpeas, and use vegetable broth instead of fish stock.

What should I serve with it?

Basmati rice is perfect for soaking up the sauce. You can also serve it with steamed vegetables or even quinoa.

Conclusion

This Exotic Fish Blanquette is a comforting and refined dish that brings a tropical twist to a French classic. With its rich coconut curry sauce and tender seafood, it’s sure to become a favorite for both weeknight meals and casual dinner parties. Whether served with rice or vegetables, it’s a simple way to enjoy a light, flavorful, and elegant meal.