Caribbean Coconut Coastal Cod Stew

In a large Dutch oven or heavy pot, warm the coconut oil over medium heat until it shimmers and releases its gentle tropical aroma.

Add the diced yellow onion and bell pepper. Cook, stirring with a wooden spoon, for 6 to 8 minutes until they soften and the onion turns translucent and golden at the edges — this is the soul of the stew.

Push the sofrito to one side and add the minced garlic, cumin, paprika, and black pepper to the oil. Let them sizzle and toast for 30 seconds until fragrant, then stir them into the sofrito.

Add the grated tomato directly to the pot and stir everything together. Let the tomato cook down for 3 to 4 minutes until it deepens in color and melds with the sofrito.

Pour in 2 cups of water and bring to a gentle boil. Season with salt.

Add the cubed potato and sliced carrot to the simmering broth. Cook for 8 minutes until the potato is just tender but not yet falling apart.

Reduce the heat to low. Nestle the cod chunks gently into the broth, pour in the heavy cream, and let everything poach quietly for 5 to 6 minutes until the cod flakes easily and is opaque throughout. Do not stir once the fish is in — just swirl the pot gently to distribute the heat.

While the cod poaches, combine the rinsed white rice with 3 cups of water in a rice cooker or small pot. Cook until fluffy and each grain holds its shape.

Ladle the cod stew generously into deep bowls, making sure each serving gets a piece of fish and some of the tender potato and carrot.

Mound a portion of white rice alongside or atop the stew — whichever feels right to you. A spoonful of rice in the stew broth is the most comforting way to eat it, Abuela always said.

Finish with a generous handful of fresh chopped cilantro and a final pinch of salt if needed. Serve immediately while the stew is still warm and fragrant.