Food & Cooking Recipes Ingredients Seafood Recipes Coconut, Fish, and Pumpkin Stew 4.5 (2) 2 Reviews By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on October 12, 2021 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 25 mins Total Time: 50 mins Servings: 4 Sure to perk up a dreary winter day, this weeknight-friendly dish uses bold, rich ingredients like chile peppers, coconut milk, and winter squash. A few generous handfuls of baby spinach and lean and mild cod round out this nutritious one-dish meal. While this stew is great by itself, consider serving over brown rice for an extra dose of nutrients and fiber. Ingredients 2 tablespoons vegetable oil 2 shallots, cut into thin rings (1 cup) 1 tablespoon fresh thyme leaves 1 teaspoon minced Scotch bonnet or serrano pepper Kosher salt and freshly ground pepper 1 pound calabaza squash, peeled and cut into ¾-inch pieces 1 cup tomato sauce 1 ¼ pounds skinless cod fillet, cut into 1 ¼-inch pieces 1 can (13.5 ounces) light coconut milk 4 cups packed baby spinach (5 ounces) Cooked rice, for serving (optional) Lime wedges, for serving Directions Heat oil in a pot over medium-high. Add shallots, thyme, and chile pepper; season with salt. Cook, stirring occasionally, until shallots are golden brown in places, about 4 minutes. Add squash, tomato sauce, and 1 1/2 cups water; bring to a boil, then reduce heat to medium-low, cover, and cook until squash is tender, 10 to 12 minutes. Meanwhile, season fish with salt and pepper. Stir coconut milk and fish into stew. Cook at a bare simmer, stirring occasionally, until fish is just cooked through, about 5 minutes. Add spinach and simmer, gently stirring, until wilted and darkened slightly, about 1 minute. Spoon stew over rice and serve with lime wedges. Cook's Notes Butternut or acorn squash can be used in place of calabaza. Originally appeared: Martha Stewart Living, November 2019 Rate It PRINT