How to cook Dominican Cod in Coconut Milk
- 1 3/4 to 2 pounds cod fillets (preferably cod loin*) or any firm, white-fleshed fish
- 7 ounces coconut milk
- 2 tablespoons oil olive
- 4 tablespoons mashed tomato pulp or tomato sauce
- 1 onion
- 1 red bell pepper
- 3 cloves garlic
- 1 teaspoon paprika
- 1/2 bundle cilantro
- Coriander to taste
- Oregano to taste
- Salt and freshly grated black pepper to taste
- Juice of 1/2 lime
- Chopped fresh coriander to garnish
- Rinse and pat dry the fish fillets. Cut into serving-size pieces.
- Sprinkle the fish with lime juice and season with spices and leave to marinate for about 20 minutes.
- In a frying pans with a thick and heavy bottom pour oil olive oil and fry the fish on both sides over high heat. Remove the fish and set aside.
- Peel onions and garlic. Wash pepper, remove stem and seeds. Cut vegetables in small cubes and mince garlic.
- Remove the fish from the marinade. Pour the remaining marinade into the frying pan, add garlic and stir fry for a minute.
- Add chopped onion and bell pepper and cook over medium heat for 5-7 minutes. Pour in the coconut milk and moshed tomato pulp, stir and bring to a boil.
- Carefully place the fish into the sauce, reduce the heat and simmer over low heat for 10 minutes, stirring occasionally.
- Sprinkle with chopped coriander and serve hot with steamed plain rice.
The Dominican Cod in Coconut Milk
is dish that easy to cook and healthy too.
*The 'cod loin' are simply cuts taken from the middle part of a filleted cod side. This is considered to be the best part of the cod.
This recipe for Dominican Cod in Coconut Milk serves/makes: 6 servings
The Dominican Cod in Coconut Milk recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Cod
Preparation Method: Poached/Simmered