Cod in coconut milk, Brazil

Discover the rich flavors of Brazil with this cod in coconut milk . Inspired by Afro-Brazilian influences, this dish combines coconut milk and cod, enhanced with spices and colorful vegetables. Simple to prepare, this dish is perfect for an exotic, light, and naturally gluten-free meal. Whether for an evening with friends or a family dinner, this recipe will bring a tropical touch and offer a welcome change from classic cod brandade.

Cooking method: Traditional

Servings: 4

Special diet: naturally gluten-free

Ingredients

500g of salted cod (or already desalted)
200 ml coconut milk
2 tbsp olive oil
1 onion, sliced
1 red bell pepper, cut into strips
1 tomato, cut into small dice
2 cloves of garlic, finely chopped
1 tsp turmeric
1 tsp sweet paprika
A pinch of chili flakes (optional)
1 bunch of fresh coriander, chopped
Salt and pepper, to taste

Preparation

1
Desalt the cod (if salted): The day before, place the cod in a large container of cold water and let it soak for 12 to 24 hours, changing the water every 6 hours. Drain and cut the cod into pieces.
2
Prepare the vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion until translucent. Add the garlic, bell pepper, and tomato, then cook for 5 minutes, stirring regularly.
3
Add the spices: Sprinkle the turmeric, paprika, and chili (if using) over the vegetables. Mix well to coat the ingredients with the spices.
4
Add the cod: Arrange the pieces of cod on top of the vegetables. Cook for 5 minutes, gently turning the pieces so they absorb the flavors.
5
Stir in the coconut milk: Pour the coconut milk into the pan. Reduce the heat and simmer gently for 10 to 15 minutes, or until the cod is tender and cooked through.
6
Season and serve: Adjust the seasoning with salt and pepper.
7
Sprinkle generously with fresh coriander before serving.

Note

Serve this cod in coconut milk with white or brown rice. You can add lime slices as a garnish.

Keywords: Gluten-free cod recipe, cod in coconut milk, Brazilian recipe