Sudado de Pescado al Coco (Fish Stew with Coconut)

Pescado al Coco

Happy Valentine’s Day everyone!

The traditional cuisine from the Colombia coast always includes fresh seafood and fresh coconuts, like in this delicious recipe for fish cooked in a coconut sauce. This dish is called Sudado de Pescado al Coco on the coastal areas of the country.

In Colombia this dish is made with sea bass, cod or trout. I used swordfish but any fish would go well with this delicious sauce. I’ve made it before with tilapia and salmon and either way it is a fantastic dish. There are other variations using shrimp, clams, crab, lobster and other different kinds of seafood as well.

You can use fresh coconut milk to make the sauce or you can use canned coconut milk for convenience like I did. This is a very simple and easy dish to make and coconut and fish are a match made in heaven. I served this Sudado de Pescado al Coco with plain white rice and yuca, but you can also serve it with patacones or tostones or fried green plantains in English

Buen Provecho!



(4-6 servings)

  • 2 pounds swordfish or any other fish, cut into pieces
  • Juice from 2 limes
  • 2 garlic cloves, crushed
  • 1 teaspoons cumin powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 1 red bell peppers, finely chopped
  • 4 tomatoes, finely chopped
  • 14 oz can of coconut milk
  • 1/2 teaspoon sazon goya with azafran or color
  • 1/4 cup cilantro, finely chopped
  • Salt and pepper to taste


  1. Mix the lime juice, cumin, paprika, salt and pepper in a small bowl. Add the fish and marinate for 30 minutes.
  2. Heat the olive oil over medium heat, add the onions, garlic, tomatoes, red bell peppers and salt, cook for about 5 minutes on medium heat.
  3. Add the coconut milk and the sazon goya to the tomato mixture, mix it well and cook for about 7 minutes.
  4. Add the fish fillets, cover partially and let simmer for about 15 minutes.
  5. Sprinkle with cilantro and serve hot with rice and yuca or patacones.
  6. Fish and Coconut Stew

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  1. says

    What a beautiful dish! I’m so happy to have access to wonderfully fresh fish here and I can imagine how delicious this sauce would be. The color is so warm and it looks so rich – perfect to ladle over rice! 😎

  2. says

    Happy Valentine’s Day Erica. The fish sounds delicious. I have never seen this recipe before and would have never thought to combne coconut milk with fish.

  3. Adriana says

    thanks for this recipe! I’m always looking for ways to cook fish. I had a fish cooked with a similar sauce last December in Cartagena and wanted to do it at home.

  4. says

    This meal has such a beautiful color to it Erica. Another fantastic dish. I hope you and your family shared a wonderful Valentine’s Day!

  5. says

    Erica, how are you feeling? I’ve been told that coconut milk is really good for pregnant women, which will be good for you! I’ve always enjoyed coconut enriched curry broth with fish. This looks like a delicious stew, I like all of the spices you added.

  6. says

    We’re fanatic fish-eaters at my house. This sauce looks wonderful, Erica. The color is amazing. I can’t wait to try it….coconut milk is also a staple here. I use it in everything.

  7. says

    I’ve tried Colombina fish stews like this when I lived in Queens New York. There was a wonderful Colombina restaurant on Steinway Avenue in Asotira that I still miss! Your photo is really mouthwatering! I enjoy eating yuca quite a lot, too! Thanks.

  8. says

    Mmm, the way you do pescado con coco looks really good! I have only done Dominican style. Can’t wait to try this. The color is beautiful! What did you do to get your yucca such a beautiful golden color?

  9. melissa says

    Yo hice esto hace 2 meses y es lo mejor que e cocinado en mi vida. Hoy lo voy a cocinar de nuevo para toda la familia.

  10. Caroll Buitrago-Long says

    Hola Erica,
    Hoy me anime a hacer esta receta con salmon y me senti como una mujer “hecha y derecha” or “grown-up” como dirian por estos lares.
    Me quedo rico, pa’que…Muchas gracias!!! perfecto para el friito que comienza.

  11. Vid Lopez says

    Hello Erica,

    I made this dish yesterday as we had some friends over. It was delicious and we all loved it. Made it with swordfish and added a little adobo along with the salt and pepper. For the side I made the arroz con zanahorias and sweet plantains. I also made it with Yuca which I cooked in the dish rather than separate. Awesome, we had left overs today and it was even better. Have made several of your recipes with a few changes and they are all great. Thanks for your recipes, they remind me of my abuelita’s cooking although I could never match that.

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