Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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