One Pot Simmered Coconut Cod
Difficulty: Medium | Makes: 4 Servings
This one-pot simmered fish recipe by @theboldappetite is bold, fruity, spicy, and delicious. It's easy enough for weeknight dinner and elevated enough for entertaining!
Ingredients
- 1 1/2 lbs cod, cut into 6-7 oz fillets
- 1 lb shrimp, peeled and deveined
- 1 medium yellow onion, sliced
- 12 oz cherry tomatoes
- 1 can Roland® Unsweetened Coconut Milk
- 4 tablespoons Roland® Sofrito with Aji Amarillo
- 1/4 cup chicken broth
- 1/4 cup chopped cilantro
- 4-5 bird's eye chilis, sliced
- 1 lime
- Olive oil
- Kosher salt, to taste
Directions
- If needed, use a sharp knife to cut the cod into 6-7 oz fillets, slightly larger than a deck of cards. Season the cod and shrimp with a pinch of kosher salt
- Line a large sauté pan or braiser with two layers of parchment paper
- Add the sliced onion and garlic to the pan along with a drizzle of olive oil and a pinch of salt. Toss to coat
- Layer the cod, shrimp, and cherry tomatoes over the onions and garlic
- In a bowl, whisk together the coconut milk, sofrito, and chicken broth. Pour the mixture over the seafood, then top with the cilantro and sliced chilis
- Cover the pan and place it over medium heat. Once the liquid reaches a gentle simmer, reduce the heat to low and cook for 15-20 minutes, depending on the thickness of the fish, until the cod is flaky and the shrimps are cooked through
- Finish with a squeeze of fresh lime juice and serve over rice
