Name: Creamy Coconut Chowder with Pacific Cod and Sweet Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 4 (6 oz.) portions Pacific cod; Salt and freshly ground pepper; Juice of two limes; 2 tablespoons olive oil; 1 red onion, diced; 2 carrots, peeled and diced; 5 cloves garlic, minced; 2 cups sweet potato, peeled and diced; 1 tablespoon paprika; 1 tablespoon cumin; ½ teaspoon red pepper flakes; 1 (28 oz.) can whole peeled tomatoes; 2 (13.5 oz.) cans unsweetened coconut milk; 1 cup loosely packed torn basil leaves; 2 cups loosely packed cilantro; Lime wedges for serving; Steamed rice or grilled bread, for serving (optional)

A Fish Stew with a Citrusy Punch

This hearty fish stew’s depth of flavor comes from citrus-marinated Pacific cod, toasted paprika & cumin, sweet root vegetables, chunky tomatoes, and lots of fresh herbs. It’s an impressive dish to serve for a dinner party or to keep in the fridge and return to throughout the week. It’s also a quick dish to make, ready in under an hour.

Pacific cod is a firm, mild species of white fish that holds together well in stews. As an alternative, you can use Pacific halibut or wild Alaska pollock which have slightly different texture but are equally good options to use in this recipe.

Like many soups and stews, this Pacific cod stew will get better if the flavors are given a day to develop. You could even prepare the base of the stew (steps 2 and 3), then reheat the stew and continue with steps 1, 4 and 5 the next day. Best served over rice, it’s also delicious and satiating on its own or served with grilled bread.

The WAC recipe team featured Coconut Fish Chowder in a how-to video! Watch the recording of the cooking demo to see how it's made.

About Chef Alexandra Albrecht:

Alexandra has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.

Print Recipe

Creamy Coconut Chowder with Pacific Cod and Sweet Potatoes

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

35 minutes

Total time

45 minutes

Yield

4 to 6 servings

Ingredients

4 (6 oz.) portions Pacific cod
Salt and freshly ground pepper
Juice of two limes
2 tablespoons olive oil
1 red onion, diced
2 carrots, peeled and diced
5 cloves garlic, minced
2 cups sweet potato, peeled and diced
1 tablespoon paprika
1 tablespoon cumin
½ teaspoon red pepper flakes
1 (28 oz.) can whole peeled tomatoes
2 (13.5 oz.) cans unsweetened coconut milk
1 cup loosely packed torn basil leaves
2 cups loosely packed cilantro
Lime wedges for serving
Steamed rice or grilled bread, for serving (optional)

Instructions

1. Pat Pacific cod fillets dry with a clean kitchen towel or paper towel. Cut each fillet on the diagonal into quarters, aiming for triangles of equal size. Place in a shallow bowl and toss with salt, pepper and lime juice. Set aside and allow to marinate for about 30 minutes while preparing stew.

2. In heavy bottomed soup pot or dutch oven, heat olive oil over medium-high heat. Add onion, carrot, garlic, sweet potato, paprika, cumin, red pepper flakes, salt and pepper and sauté, stirring often until vegetables soften, about 10 minutes.

3. Add tomatoes, coconut milk and another hefty pinch of salt and pepper. Use a wooden spoon to break up tomatoes and release any vegetables from the bottom of the pot. Bring to a boil, stirring to make sure the milk doesn’t burn, then lower heat to medium and simmer for 10 minutes.

4. Carefully add Pacific cod to pot, making sure each piece is submerged in stew. Lower heat to medium-low and gently simmer until cod flakes easily with a fork, about 7 to 10 minutes.

5. Remove pot from heat and stir in basil and cilantro. Ladle into bowls and serve with lime wedges. Leftovers can be stored in the fridge for 3 to 4 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Creamy Coconut Chowder with Pacific Cod and Sweet Potatoes

A Fish Stew with a Citrusy Punch

Creamy Coconut Chowder with Pacific Cod and Sweet Potatoes

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