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Dinner recipe · from the recipe book

Veracruz-Style Coconut Cod Stew with Rice

Flaky cod simmers in a bright tomato-coconut broth with olives, capers, jalapeño and lime, spooned over fluffy white rice.

Veracruz-Style Coconut Cod Stew with Rice

Ingredients

  • 1½ lb680 gCod filletcut into 2-inch pieces
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 cup200 gCoconut milk, cannedstirred
  • 1½ medium160 gYellow onionthinly sliced
  • 1 medium119 gGreen bell peppersliced into strips
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 9 large olives40 gBlack olives, cannedhalved
  • 1½ tbsp15 gCapers
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried oregano
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater

Steps

  1. Prepare first: slice the onion and green bell pepper, mince the jalapeño and garlic, halve the olives, chop the cilantro, and cut the cod into pieces; pat the cod dry and keep it chilled.
  2. Cook the rice: bring the water to a boil in a saucepan, stir in the rice, cover, and simmer on low for 18 minutes; rest off the heat, covered, while the stew cooks.
  3. Heat the olive oil in a Dutch oven over medium heat. Add the onion and green bell pepper and cook 6 minutes until soft.
  4. Add the jalapeño, garlic, oregano and cumin and stir for 1 minute until fragrant.
  5. Pour in the canned tomatoes and the coconut milk, add the olives and capers, and simmer uncovered for 12 minutes until slightly thickened.
  6. Season the cod with the salt and black pepper, nestle it into the sauce, cover, and simmer gently 6 to 8 minutes until the fish flakes easily and reaches 145°F (63°C).
  7. Stir in the lime juice gently, then fluff the rice and serve the stew over it, topped with the cilantro.

Contains: Fish.

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

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