Coconut-Curry Cod Stew with Sweet Potato & Rice
This is a comforting and flavorful dish that combines tender cod fillets with creamy coconut milk, aromatic curry spices, and hearty sweet potatoes. The stew is rich and fragrant, with a perfect balance of sweetness and spice. Served over fluffy rice, this dish is a satisfying, nutrient-packed meal.
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Ingredients
- 2 cups water
- ¾ cup long-grain brown rice
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- 1 yellow bell pepper halved, seeded, and sliced
- 1 pound sweet potatoes about 2 small or 1 large, peeled and cut into 1 1/2-inch pieces
- 1 tablespoon curry powder
- ½ teaspoon salt
- 1 15 ounce can light coconut milk
- 4 cod fillets 4-5 oz. each
- 3 tablespoons chopped fresh cilantro plus more for garnish
- 2 teaspoons lime juice
Instructions
- Combine water and rice in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until the rice is tender and most of the water has been absorbed, about 40 minutes. Drain off excess water, if necessary.
- Meanwhile, heat oil in a large skillet over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Add bell pepper, sweet potatoes, curry powder, and salt; stir until well coated. Add coconut milk and bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes are just tender when pierced with a fork, 10 to 15 minutes.
- Nestle cod fillets into the pan; cover and continue cooking until the sweet potatoes are soft and the cod flakes easily when pierced with a fork, 5 to 8 minutes more.
- Gently stir in cilantro and lime juice. Serve the stew over the rice. Garnish with additional cilantro, if desired.
Notes
Alternatives
If you want to try a cod alternative here are a few ideas:-
Haddock
- Slightly sweeter and less dense than cod.
- Excellent for fish and chips or baked dishes.
-
Pollock
- A bit milder and softer than cod.
- Commonly used in fish sticks and imitation crab.
-
Hake
- Delicate and flaky with a flavor close to cod.
- Works well pan-fried or in stews.
-
Lingcod
- Not a true cod, but has a firm, flaky texture.
- Great for grilling or broiling.
-
Pacific Rockfish
- Firmer than cod with a mild flavor.
- Ideal for roasting or tacos.
-
Halibut
- Meatier and slightly firmer, but still mild.
- Perfect for grilling or poaching.
-
Tilapia
- Softer and more tender than cod.
- Versatile and budget-friendly for various recipes.
-
Whiting
- A softer, more delicate alternative.
- Suitable for frying or light baking.
-
Sablefish (Black Cod)
- Richer and oilier, but still flaky and delicate.
- Ideal for smoking or broiling.
- Cusk
- Less common but with a dense, flaky texture similar to cod.
- Often used in chowders or baked dishes.