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Dinner recipe · from the recipe book

Coconut Tomato Cod Stew with Olives

Flaky cod fillet simmers in a silky tomato-coconut broth warmed with paprika and turmeric, with tender red potatoes, zucchini, briny olives and a bright lemon-parsley finish.

Coconut Tomato Cod Stew with Olives

Ingredients

  • 1½ lb680 gCod filletcut into 2-inch pieces
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup240 gCoconut milk, cannedstirred
  • 2½ small450 gRed potatoescut into 3/4-inch cubes
  • 2 cups chopped250 gZucchinihalved and sliced
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 9 large olives40 gBlack olives, cannedhalved
  • 1½ cups360 gWater
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, mince the garlic, cube the red potatoes, slice the zucchini, halve the olives, cut the cod fillet into 2-inch pieces and chop the parsley.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook 5 minutes until soft.
  3. Stir in the garlic, tomato paste, paprika, turmeric and cumin; cook 1 minute until fragrant.
  4. Add the canned diced tomatoes, water, red potatoes, half the salt and the black pepper. Bring to a boil, cover and simmer 15 minutes until the potatoes are nearly tender.
  5. Stir in the coconut milk, zucchini and olives; simmer uncovered 5 minutes.
  6. Sprinkle the cod fillet pieces with the remaining half of the salt, nestle the cod fillet pieces into the stew, cover and simmer gently 6 to 8 minutes until the cod flakes easily and reaches 145°F (63°C).
  7. Gently stir in the lemon juice, scatter the parsley over the top and serve.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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