Saffron Cod Stew With Coconut Lime Tomato Broth

Get excited to stir up a pot of COD FISH STEW! A “treat” because I don’t make dishes like these very often, but I can’t tell you why since they’re so easy to throw together. The marriage of tomatoes and fish make a wonderfully fragrant soup reminiscent of a French Bouillabaisse or Italian Cioppino — but in this recipe we turn up the flavor profile with saffron, lime and coconut milk. A dreamy, creamy combo without the cream!

There’s something about this stew that makes it totally appropriate to serve on a warm spring or summer evening. The coconut tomato base has just the right consistency — neither too heavy nor too light, and a perfect amount of richness that makes it easy to slurp down a bowl without hurting. 

The reddish-orange color from the tomatoes and saffron gives a hint of tropical island vibes which is a feast for the eyes. I forget how much I enjoy cooking with saffron — a little pinch of these golden threads goes a long way and livens up a dish. With its potent and pungent floral notes, saffron is an excellent addition to almost any seafood stew or paella. 

The beauty of this soup is that it’s so versatile. You can make it with a combination of different fish and vegetables every time. Potatoes would be a nice hearty addition, whereas kale and broccoli would add a slight crunch and texture. I can also imagine creating a full-on seafood stew using the same base ingredients but adding mussels, clams, shrimp and scallops. Add a bit of ginger and lemongrass, and you’ve changed the flavor profile with a bright and zesty touch. 

Cod is my top choice of fish for this stew but you can choose almost any fish or shellfish of your liking. I added Wild Alaskan salmon to my leftovers the next day and it tasted good, although I do prefer a flaky, white fish as it picks up the flavors of the stew very nicely. 

On ingredients: If you can’t find Nona Lim’s Thai Coconut Lime Bone Broth at your local grocery store, you can find it on their website and in packs of six at Amazon (well worth it). I’m a HUGE fan of Nona Lim’s bone broths and I use their Miso Ramen Bone Broth every time I cook rice in place of water — one of my fave, tried and true cooking hacks. As for coconut milk, I recommend using full-fat coconut milk for a creamier consistency. If you don’t have leeks, green onions are a great substitute.

Don’t be intimidated by the ingredients in this soup — it’s much easier to make than it actually looks and your family and friends will treat you like a top chef once they’ve tasted it. 

As always, check out this curated Spotify playlist for your cooking experience and don't forget to have fun in the kitchen! xx

Ingredients

Wild cod fillets 

1 tbsp ghee + 1 tbsp olive oil 

1 large leek, cut in half lengthwise; rinse out dirt and slice into thin matchsticks, then cut in half horizontally

1 medium yellow onion, chopped

2 cloves garlic, sliced thin

1/2 fennel, sliced thin

1 can whole San Marzano tomatoes (you can also used crushed tomatoes)

Nona Lim’s Thai Coconut Lime Bone Broth 

1 can coconut milk

1-2 tsp saffron threads 

 Sea salt and black pepper

4 carrots, peeled and chopped 

1 cup water

1/4 cup tomato paste 

Juice of 1-2 limes 

1 cup cooked rice 

Fresh cilantro

Fresh jalapeño, sliced thin

Wasabi microgreens (or any other micro green you prefer)

Instructions

To prepare the fish, rinse filets under cold water, pat dry and set aside.

In a large nonstick pan, heat ghee and olive oil over medium heat. Once the oil is hot, add leeks, onion, garlic and fennel and sauté until fragrant and semi-translucent, about 5 minutes. 

Add the canned tomatoes and smash using the back of a spoon or a potato masher. Let simmer for 5 minutes then add the Thai coconut lime bone broth, coconut milk and saffron threads. Season with salt, pepper and chili pepper flakes if you like your soup to have a little kick. Stir to combine ingredients. 

Next, stir in the carrots, water and tomato paste, and cook for 15-20 minutes or until carrots are fork tender but not too soft. Add the cod and make sure the fish is covered with the broth. Let cook for about 10 minutes and squeeze in the fresh lime juice. 

To serve, spoon a serving of rice into the bowl and ladle the soup on top. Garnish with fresh cilantro, jalapeño and microgreens. For additional creaminess, add a dollop of Greek yogurt or sliced avocado. Enjoy!