Cod Cioppino in Coconut Tomato Broth
Chunks of flaky cod and peeled shrimp gently poached in a fragrant broth of crushed tomatoes and coconut milk with sliced fennel, onion, red bell pepper, garlic, oregano, and fresh parsley.
Why You'll Love This Recipe
This is a one-pot seafood stew for anyone who wants something that feels a little special without a long ingredient list or fussy technique. Cod and shrimp poach right in the broth, so there is no separate searing or straining, and the whole thing comes together in a single wide pan. It is the kind of dinner that works on a quiet weeknight but is also gentle and elegant enough to set in front of guests with a spoon and a bowl.
The broth is what makes it. Crushed tomatoes bring brightness and body while coconut milk rounds everything into something silky and mellow, and the anise note from the fennel ties the two together the way it traditionally does in seafood stews. Building the aromatics first, softening the fennel, onion, and pepper before the liquids go in, means the base tastes cooked and layered rather than sharp. Poaching the fish gently in that liquid keeps it moist, because cod turns tough and dry the moment it is rushed over high heat.
It is a filling bowl that stays light. Between the cod and shrimp it is high in protein, so it satisfies without sitting heavy, and the fennel, pepper, onion, and tomato add fiber and color. The olive oil and coconut milk carry the fat that makes the broth feel rich and keeps you full, while fresh parsley at the end lifts the whole thing. It eats like comfort food but leaves you feeling good afterward.
Ingredients
- 1 1/4 lb cod, cut into chunks
- 1/2 lb shrimp, peeled
- 4 1/2 tbsp olive oil
- 3/4 cup crushed tomatoes
- 1 1/4 cups canned coconut milk
- 1/2 fennel bulb, thinly sliced
- 1/2 small onion, diced
- 4 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/4 cup chopped parsley
- 1 tsp dried oregano
- 1 tsp salt
Instructions
- Prep the vegetables: Trim the fennel bulb and slice it thinly. Peel and dice the onion. Core and dice the red bell pepper. Peel and mince the garlic. Roughly chop the parsley and set it aside separately, since it goes in at the very end.
- Prep the seafood: Pat the cod dry and cut it into large chunks, roughly two inches so they hold together while they poach. If the shrimp still have shells, peel them and pull out the vein along the back with the tip of a knife. Keep both refrigerated until you need them.
- Build the aromatic base: Warm the olive oil in a wide, deep skillet or pot over medium heat. Add the fennel, onion, and bell pepper and cook, stirring now and then, until softened and the onion is translucent, about 7 to 9 minutes. Add the garlic and cook until fragrant, about 1 minute, so it does not brown and turn bitter.
- Simmer the broth: Pour in the crushed tomatoes and coconut milk, then stir in the dried oregano and salt. Bring to a gentle simmer and let it bubble softly for 10 minutes, stirring occasionally, until the broth looks unified and slightly thickened and the raw tomato edge has cooked off.
- Poach the cod: Settle the cod chunks into the broth in a single layer, spooning some liquid over the top. Keep the heat at a bare simmer and cook for 6 to 8 minutes, until the fish turns opaque and flakes easily when nudged with a fork. Avoid stirring hard, or the cod will break apart.
- Add the shrimp and finish: Slip the shrimp into the broth and cook just until they turn pink and curl into a loose C shape, about 2 to 3 minutes; a tight O shape means they are overcooked. Stir in the chopped parsley, taste, and adjust the salt before serving.
Variations
- Spicy arrabbiata edge: Add a pinch of red pepper flakes with the garlic for a slow, warming heat that plays against the sweet coconut broth. Start small and taste, since the flakes bloom in the oil and build as it simmers.
- Extra shellfish: Steam a handful of scrubbed mussels or clams in the broth until they open, discarding any that stay shut. This leans the dish more toward a classic mixed seafood stew and adds more shellfish.
- Herb-forward finish: Swap some or all of the parsley for chopped fresh basil or torn cilantro stirred in off the heat. Basil pushes it Italian while cilantro brightens the coconut side of the broth.
- Citrus lift: Finish each bowl with a squeeze of fresh lemon or lime and a little grated zest. The acid cuts the richness of the coconut milk and makes the seafood taste even fresher.
- More vegetables: Wilt a couple of big handfuls of baby spinach or chopped kale into the broth just before the shrimp go in. It adds color, greens, and fiber without changing the character of the dish.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. The flavor of the broth actually deepens overnight as the fennel and garlic mellow, though the seafood is at its most tender the day it is made.
Reheat gently in a covered pan over low heat just until the broth is steaming and the fish is warmed through, only a few minutes. Avoid a hard boil or a long spin in the microwave, since cod and shrimp toughen quickly with too much heat. Stir carefully so the cod chunks stay intact.
To get ahead, make the tomato and coconut broth through the simmering step, cool it, and refrigerate it on its own. When you are ready to eat, bring it back to a gentle simmer and poach the fresh cod and shrimp in it at the last minute so the seafood is never overcooked or reheated.
Notes & Tips
- Buy the right cod: Look for cod fillets that are firm, glossy, and smell like clean seawater rather than fishy. Thick center-cut pieces hold their shape in the broth far better than thin tail ends, which flake apart. Fresh or fully thawed both work, but pat frozen cod very dry first.
- Use full-fat coconut milk: Reach for canned coconut milk, not the thin carton kind meant for drinking. Shake the can well before opening so the thick cream and watery layer combine, which gives you a smooth, rich broth instead of a broken one.
- Watch the shrimp closely: Shrimp cook in just a couple of minutes and are the easiest thing here to overdo. Pull them the moment they turn pink and curl into a loose C; a tight, clenched O shape is the sign they have gone rubbery.
- Save the fennel fronds: If your fennel bulb comes with its feathery green fronds, chop a few and use them as a garnish along with or instead of the parsley. They echo the anise flavor in the bulb and look pretty on top of the bowl.
- Season in layers: Add the salt with the broth, then taste again at the very end after the seafood and parsley go in. The fish releases some liquid as it poaches, so the final seasoning almost always needs a small final adjustment.
- Serve it as a real bowl meal: This is a brothy stew, so give everyone a wide, shallow bowl and a spoon. A crisp green salad alongside rounds it out, and for anyone at the table not avoiding it, crusty bread for dunking is the natural partner, though that adds carbs.
Nutrition & Mindful Eating
- Cod, shrimp and the broth they finish in are the whole idea here. Both go in late and cook in minutes, the tomato and coconut milk meet somewhere between sharp and creamy, and what you end up with is a bowl of protein you eat with a spoon.
- Cod holds together in the broth long enough to serve and then gives way completely on the spoon, mild enough to take on the fennel and oregano around it while carrying the protein that makes this filling.
- Shrimp curl and turn opaque almost the moment they meet the hot broth, and that quick cook is what keeps them snappy. They bring their own sweetness along with selenium and B12.
- Fennel is what separates this from every other tomato seafood stew. Sliced and softened with the onion, its anise edge goes gentle and sweet and runs underneath everything, bringing a quiet fiber with it.
- Coconut milk stirred into the tomato takes the acid down a notch and turns the broth from bright red to a soft coral, and the fat it carries is what makes the fennel and oregano linger in every spoonful.
- As you eat, try the broth on its own first and taste what the fennel and coconut have done to the tomato, then slow down enough for a bowl this fragrant to register before it is gone.
Frequently Asked Questions
Can I use frozen cod and shrimp?
Yes. Thaw both completely in the refrigerator overnight or under cool running water, then pat them thoroughly dry so they do not water down the broth. Add them at the same stages as fresh seafood and watch the doneness cues rather than the clock.
Will the coconut milk make it taste like a curry?
No. There is no curry spice here, so the coconut milk reads as a soft, creamy richness rather than a distinct coconut or curry flavor. Combined with the tomato, fennel, and oregano, it tastes like a Mediterranean-style seafood stew that happens to be silky.
Can I substitute another fish for the cod?
Any firm, mild white fish works well, such as halibut, haddock, or pollock. Choose thicker pieces that will hold together as they poach, and keep the gentle simmer so they stay tender and do not fall apart.
How do I keep the fish from falling apart in the broth?
Cut the cod into large chunks, set them in a single layer, and keep the broth at a bare simmer rather than a rolling boil. Spoon liquid over the top instead of stirring, and only fold things together gently once the shrimp go in.