Sudado de Pescado al Coco (Fish Stew with Coconut)

by Erica Dinho on February 14, 2011

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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{ 25 comments… read them below or add one }

1 Tracey@TangledNoodle February 14, 2011 at 10:36 AM

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! 8-)


2 Faith February 14, 2011 at 11:58 AM

What a flavorful sauce! It sounds really delicious, especially with the coconut milk!

Happy Valentine’s Day, Erica!


3 theUngourmet February 14, 2011 at 1:35 PM

Happy Valentine’s Day to you! I love your wonderful sauce. Coconut milk always makes things so rich and flavorful. Wonderful dish!


4 Juliana February 14, 2011 at 2:29 PM

Erica, I love coconut milk with fish and seafood in general… love the idea of yucca…what a lovely meal you feature here :-)


5 Lyndsey February 14, 2011 at 2:47 PM

mmmm…this looks beautiful and sounds so good! I love all the flavors that it has. I would make this again and again!


6 Ivy February 14, 2011 at 3:39 PM

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.


7 Matt @ FaveDiets February 14, 2011 at 5:51 PM

This looks like such a wonderful recipe. I’d love it if you would be willing to share this on my blog hop!


8 Ben February 14, 2011 at 7:45 PM

Fish and coconut is one of my favorite destinations. Those colors are so appealing I just want to dive into the plate!


9 norma February 15, 2011 at 9:32 AM

Erica: This dish is just beautiful. The ingredients, the colors. I can take a picture and frame it…it would go with my colors.


10 Adriana February 15, 2011 at 1:01 PM

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.


11 5 Star Foodie February 15, 2011 at 1:58 PM

A delicious fish stew, perfect with coconut milk!


12 Jeannie February 15, 2011 at 8:03 PM

I love dishes with coconut milk too! This looks delicious!


13 Sarah S February 15, 2011 at 9:04 PM

first time here and I just wanted to stop by to say hello all


14 Kim February 15, 2011 at 9:29 PM

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!


15 Christine @ Fresh Local and Best February 15, 2011 at 10:56 PM

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.


16 Barbara February 16, 2011 at 7:39 AM

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.


17 Stevie February 17, 2011 at 5:47 PM

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.


18 maria February 17, 2011 at 7:05 PM

Your dishes are always so vibrant and colorful…so full of flavorful. Great dish.


19 E February 18, 2011 at 2:24 PM

Yum does this look good…and like it would make me want to pass out on the beach afterwards…


20 DowntownFoodie April 3, 2011 at 1:51 AM

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?


21 Erica April 3, 2011 at 8:23 AM

Downtown Foodie- Sazon Goya con azafran or Color!


22 melissa June 2, 2011 at 4:27 PM

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.


23 Caroll Buitrago-Long November 21, 2011 at 6:31 PM

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.


24 Vid Lopez May 19, 2012 at 9:19 PM

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.


25 Erica May 19, 2012 at 9:26 PM

Thank you!


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