This AIP Salted Cod in Coconut Milk recipe is so simple, easy to make and really satisfying. It’s dairy-free, paleo and grain-free, and a great option for a quick weeknight meal or breakfast!
Many of you on Instagram were in favour of having more Caribbean-inspired AIP recipes featured on the blog. I couldn’t be happier! If you’re a reader of this blog, you’ll know that Caribbean food is dear to my heart. It’s also the type of food I cook most often in my home. I love the challenge of making my favourite childhood foods AIP compliant. Even without the characteristic spice of Scotch bonnet and habanero peppers, this dish is delicious.
Growing up in Trinidad, my mum made Salt Fish stewed in coconut with boiled green figs and avocado for Sunday brunch. In places like Jamaica, variations of this dish are known as rundown. The name rundown comes from cooking down all the seasonings and salt fish until it breaks down in coconut milk that thickens as it cooks.
In this AIP adaptation the dish, I began by boiling the salted cod to remove excess salt. I then stewed the cod in creamy coconut milk with onions, thyme, cilantro and butternut squash. That’s all it takes to create this simple and delicious meal.
I love to pair this dish with boiled or fried ripe plantains and a side of Callaloo.
FAQs about this Salted Cod in Coconut Milk
Can I use regular cod?
If you aren’t able to find salt cod, I would recommend using about 2 (6oz) fillets of fresh cod, sliced into very small pieces which you should salt generously before adding to the dish. The fish will be a lot more delicate so avoid stirring it too much and adjust for salt at the end.
Can I use a different type of squash?
Yes, acorn or kabocha squash (skins off) and cut into cubes both work well in this recipe.
Does this dish freeze well?
Though best enjoyed fresh, I’ve frozen this dish in a sealed glass container with success for up to a month.
LOOKING FOR MORE CARIBBEAN-INSPIRED AIP RECIPES? TRY:
- AIP Cod Fritters
- AIP Trinidadian Callaloo
- AIP Beef Patties
- Plantain Casserole
- Fish Tacos with Mango Salsa
If you loved this recipe, I would appreciate it so much if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedeliciousPrint
Salted Cod in Coconut Milk (AIP paleo, Whole30)
- Total Time: 55 minutes
- Yield: 4 servings 1x
In this delicious paleo, Whole30 and AIP Salted Cod in Coconut Milk recipe, cod is stewed in creamy coconut milk with onions, thyme, cilantro and butternut squash.
- 1 medium yellow onion, thinly sliced
- 4–6 sprigs of fresh thyme
- 2 TBSP cilantro, chopped
- 1/4 cup butternut squash (fresh or frozen), cubed
- 1 cup full fat coconut milk, additive free
- 2 TBSP coconut oil
- 1 pack de-boned salted cod fish (300–340 g) see notes above for using fresh cod
- Water for soaking and boiling the salted cod fish
- Prepare the salted cod by removing from packaging and soaking in clean water for 20 minutes.
- Meanwhile, bring a large pot of water to boil.
- After 20 minutes, strain the cod and add to a pot of boiling water. Boil for 10 minutes. Change the water and repeat boiling process for another 10 minutes (the aim is to remove most but not all the salt from the fish so that it retains some flavour). Taste for saltiness and repeat once more if necessary. Once ready, strain and set cod aside.
- To a large skillet, add coconut oil and heat on medium.
- Add onions and sauté until translucent about 3-5 minutes.
- Add whole sprigs of thyme, chopped cilantro and butternut squash and allow to cook 5-8 minutes until the squash begins to soften, stirring intermittently.
- Next, add cod and gently stir to combine. Let sauté 1-2 minutes.
- Finally, add coconut milk and reduce heat to low. Allow to simmer until the coconut milk is thickened and mostly absorbed at least 10 minutes.
- Serve warm with sides of choice.
1. Readers have noted making this dish using fresh cod. If you want to attempt this, don’t forget to add salt!
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Mains
Keywords: salted cod, Caribbean, coconut milk, salt fish, paleo, dairy-free, Whole30, AIP,
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Hi! If I cook using fresh cod, do I still salt it and boil it? Any direction would be appreciated!
I’d cook the cod in the pan with the onion and garlic, season with salt then add coconut milk etc. no boiling required.
So good. I added some chopped kale at the end for some greens. Love your recipes.
This may be a silly question, but I haven’t cooked with salted cod before. I bought a frozen package- do I need to thaw it before soaking in cold water or can I add it while frozen? I want to make this tomorrow evening and could pull the cod out to thaw tonight if needed…
Thank you! I’ve heard so many things about salted cod, I’m excited to try it!
Hi Sarah! No need to thaw it first! Hope you enjoy!!
Thank you, Nicole. It was excellent! I didn’t realize how much salt could hide in the interior of the fish though, so I’ll test more than the outside edge next time 😉
WOW! So simple to make and DELICIOUS! I just made this to test a coconut reintroduction and I am desperately hoping it goes well so I can make this again and again! I used fresh cod so I started at step 4 and it couldn’t have been easier/faster.
Yay! I’m so glad you enjoyed. Thanks for your review 🙂
Ok call me a fan girl because I’m making my way through all of Nicole’s recipes because everything I have made has been amazing! And this one is so dang TASTY! It’s Creamy, flavorful, and I’m a sucker for anything that has butternut squash. Also! Her recipes are super easy to make. Thank you for sharing! Can’t wait to try more