Coconut-Lime Cod Stew
A zesty, creamy cod stew infused with lime and coconut milk, offering a taste of tropical paradise.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
The cod loins, tender and flaky, are the stars of the sea here, brought to shore by the spicy kick of chili and the zesty brightness of lime. Yellow onions contribute a sweet depth, the coconut milk a velvety embrace, and the crushed tomatoes a tangy backdrop against which the symphony of flavors can unfold. A tender kiss of white wine brings refinement to the affair, their subtle notes harmonizing with cilantro's lively dance atop the luscious stew. As the flavors meld in the pot, you'll understand that this is more than just a meal—it's an escape to a coastal paradise, conveniently located in your own kitchen.
Ingredients
- 600 g cod loins
- 1 fresh chili, finely chopped
- Zest and juice of 1 lime
- 2 yellow onions, finely chopped
- 400 ml coconut milk
- 250 ml crushed tomatoes
- 100 ml white wine
- A handful of fresh cilantro, chopped
Instructions
- 1
Season the cod loins with salt, pepper, and half of the lime zest.
- 2
In a large pot, sauté the onions and chili until the onions are translucent.
- 3
Add the white wine and let it simmer for a couple of minutes to reduce slightly.
- 4
Stir in the crushed tomatoes and coconut milk, bringing the mixture to a gentle simmer.
- 5
Carefully place the seasoned cod loins into the pot, spooning the broth over them.
- 6
Cover and simmer for about 15 minutes, or until the cod is cooked through and flaky.
- 7
Remove from heat, and stir in the lime juice and remaining zest.
- 8
Sprinkle the stew with chopped cilantro before serving.
Chef's Tip
For an even more aromatic experience, add a stalk of lemongrass to the pot while simmering, removing it before serving.
Fun Fact
Did you know that cilantro is also known as coriander, and it's part of the carrot family? While its leaves are called cilantro, the seeds are known as coriander.
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