If you’re looking for a cozy and flavorful meal, you’ve come to the right place! This Cod, Celery and Potato Stew with Coconut and Herbs is perfect for chilly evenings or any time you crave comfort food. Packed with nutrients and delicious ingredients, this stew will warm you up from the inside.
Why Make This Recipe
This stew is not only tasty but also easy to make. The combination of fresh herbs, creamy coconut milk, and tender cod creates a wonderful experience in every bite. Plus, it’s a great way to enjoy seafood while incorporating healthy veggies and delightful spices. Make this dish for family dinners, or share it with friends for a special gathering!
How to Make Cod, Celery and Potato Stew with Coconut and Herbs
Ingredients:
- 2 (10- to 12-ounce) skinless cod fillets
- Salt
- 1 bunch celery
- 1/4 cup unsalted butter (1/2 stick)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon hot paprika
- Freshly cracked black pepper
- 1 (8-ounce) bottle of clam juice
- 1 cup dry white wine or sake
- 1 pound new potatoes, quartered
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup roughly chopped fresh dill
- 1/2 cup parsley leaves, roughly chopped
- 1/4 cup mint leaves, torn
- 1/4 cup freshly squeezed lime juice (from about 2 limes), plus more if needed
- Cooked white rice, for serving
Directions:
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Preheat your fridge! Place a wire rack on a baking sheet and lay the cod fillets on it. Season them with salt on both sides. Let the fish rest uncovered in the fridge while you prepare the rest.
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Wash the celery well, then separate it into stalks. Remove the leaves from the center stalks and set them aside. Chop the celery stalks into 1/4-inch pieces.
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In a large pot, melt the butter over medium-low heat. Add the diced onion, minced garlic, and chopped celery. Cover and cook, stirring often, for 15 to 20 minutes until the onions are soft but not brown. Add a pinch of salt, turmeric, paprika, and some black pepper. Cook for another minute until it smells amazing.
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Pour in the clam juice and white wine, then turn the heat to medium-high. Bring it to a simmer and then reduce to medium-low. Let it cook until the mixture reduces by half, about 15 to 18 minutes. Taste and add more salt and pepper if needed.
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Add the quartered potatoes and coconut milk to the pot. Let it simmer for another 15 to 20 minutes until the potatoes are soft. If the stew looks too dry, add a bit of water. Taste and season again if needed.
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Now it’s time for the cod! Gently place the cod fillets into the stew and poach them for about 8 to 12 minutes until they are cooked through and flake easily.
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Carefully take the cod out and place it in a serving bowl. Add the dill, parsley, mint, lime juice, and reserved celery leaves to the pot. Stir everything together. Taste once more and adjust with more lime juice or salt if needed.
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Spoon the stew over the cod to cover it nicely. Serve it warm with some fluffy white rice on the side. Enjoy!
How to Serve Cod, Celery and Potato Stew with Coconut and Herbs
Serve this hearty stew hot, topped with fresh herbs and accompanied by steaming white rice. It makes a lovely centerpiece for your dinner table, and everyone will be asking for seconds!
How to Store Cod, Celery and Potato Stew with Coconut and Herbs
If you have leftovers, store the stew in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, simply use the stove or microwave until warmed through.
Tips to Make Cod, Celery and Potato Stew with Coconut and Herbs
- For the best flavor, let the cod marinate in salt for a couple of hours before cooking.
- Feel free to adjust the amount of lime juice to suit your taste.
- Fresh herbs really enhance the flavor, so don’t skip them!
Variation
You can modify this recipe by adding other veggies like carrots or bell peppers. If you prefer, swap the cod for another fish like haddock or use shrimp instead!
FAQs
1. Can I use frozen cod?
Yes, you can use frozen cod! Just make sure to thaw it completely before cooking.
2. Is there a substitute for clam juice?
If you don’t have clam juice, you can use vegetable broth or fish stock as a substitute.
3. Can I make this stew ahead of time?
Absolutely! It tastes even better the next day. Just store it properly in the fridge and reheat when ready to serve.
