This is a great and easy recipe that includes cod, creamy coconut milk, and hot sauce. The results are amazing and crowd-pleasing. Serve with rice.

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub enough olive oil onto cod fillets to coat; season with salt and pepper.

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  • Heat about 1 tablespoon olive oil in a skillet over medium-high heat; saute onion, red bell pepper, and garlic until tender, about 2 minutes. Stir diced tomatoes into onion mixture. Arrange cod fillets on top of tomato mixture and pour coconut milk over fillets. Sprinkle green onion over cod fillets and top with Sriracha hot sauce.

  • Cover skillet, turn heat to low, and cook until fish flakes easily with a fork and stew is thickened, about 1 hour.

Cook's Notes:

I used to make this a lot when I was in Brazil, and you don't need to use only cod. You can choose another fish.

Nutrition Facts

496 calories; protein 44.5g; carbohydrates 14g; fat 29.4g; cholesterol 97.6mg; sodium 352.4mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2015
Husband and I loved it! Super easy to make- basically throw everything in the pan and let it simmer for an hour. Next time I make it, I'll try it with tofu. This seems like it would make an excellent vegetarian dish also! Read More
(8)

Most helpful critical review

Rating: 3 stars
01/31/2017
I thought the tomato coconut milk broth would be great with the fish, but after following the directions exactly we found the "stew" to be very thin and lacking in flavor. Stew just doesn't thicken when cooked for an hour on low with the lid on. Second time around I added some red curry paste to the onions and peppers and then let it simmer for 30 mins uncovered before added the cubed fish and cooked covered for the remaining time. It had a better mouth feel the second time around but just lacked a lot in the flavor department. Read More
(4)
22 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2015
Husband and I loved it! Super easy to make- basically throw everything in the pan and let it simmer for an hour. Next time I make it, I'll try it with tofu. This seems like it would make an excellent vegetarian dish also! Read More
(8)
Rating: 3 stars
01/31/2017
I thought the tomato coconut milk broth would be great with the fish, but after following the directions exactly we found the "stew" to be very thin and lacking in flavor. Stew just doesn't thicken when cooked for an hour on low with the lid on. Second time around I added some red curry paste to the onions and peppers and then let it simmer for 30 mins uncovered before added the cubed fish and cooked covered for the remaining time. It had a better mouth feel the second time around but just lacked a lot in the flavor department. Read More
(4)
Rating: 3 stars
12/05/2017
I will definitely make this again but, I will not put a lid on it. The sauce was too thin! I took the left over sauce and reduced it. Wow! It really brought out the flavor and made it creamy. Next time, I think I will broil the fish and make the sauce separately. Great combo of flavors. It did need more salt. Read More
(2)
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Rating: 5 stars
12/18/2015
This was so super easy and everyone even the kids enjoyed. I made a couple substitutions only because I was trying to make this work with what I had on hand. I used Tilapia in place of Cod & Rotel in place of the diced tomatoes. I served the Sriracha at the table so our family could add according to their preference. Next time I will try serving over Basmati rice to make it more of a meal. I'm attaching a picture of the beginning step & just before covering it to simmer. Try it!! Read More
(1)
Rating: 5 stars
12/01/2015
Loved this stew. I used tomatoes with chili peppers and it had a nice warmth. The next day I threw some shrimp in the leftover stew and it was a delicious lunch. Read More
(1)
Rating: 5 stars
06/25/2015
We absolutely love this exotic and flavorful stew! I used a mixed bag of frozen bell peppers and onions and frozen cod from sams I served it with warm corn tortillas. This is delicious. I and am happy to now have an amazing dish that can be whipped up with ease at a moments notice nothing beats a recipe that can be made solely on pantry staples:) Read More
(1)
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Rating: 5 stars
09/15/2018
Totally adding this to my regular repertoire. It's so easy and delicious! You'll impress your friends if you make it for a group. I substituted cod for ling fish which held up really well. Read More
Rating: 5 stars
04/29/2020
I was skeptical at first but this turned into a family favorite. My only notes were I used a bit more green pepper and added a handful of halved Portobello mushrooms directly under the fish before cooking. Definitely will be making this again!! Read More
Rating: 3 stars
05/26/2017
Not the best looking thing I've made but reasonably tasty. Not sure if I would make it again. Read More
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