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Bacalao Con Salsa De Coco Y Choclo (cod Fish With Coconut Corn Sauce)

Bacalao con Salsa de Coco y Choclo (Cod Fish with Coconut-Corn Sauce)

Erica Dinho
5 from 10 votes


  • 4 cod fillets
  • 3 tablespoons of butter
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • 1 cup sliced onions
  • 2 garlic cloves minced
  • 4 cup frozen corn thawed
  • ½ cup vegetable stock
  • 2 cups coconut milk
  • ½ teaspoon ground thyme
  • ½ teaspoon ground cumin
  • Fresh cilantro


  • In a large saucepan over medium heat, heat the butter and oil. Add the red pepper flakes, onion and garlic and cook until soft. Add the corn and cook for 5 minutes. Add the stock and coconut milk. Bring to a boil.
  • Reduce the heat and cook uncovered for 10 minutes. Place the mixture into a blender and blend until smooth.
  • In a saute pan, heat some olive oil. When the oil is smoking hot, add the fish. Saute for 2 minutes and flip over. Return the mixture to the pan and heat over medium-low heat. Add the fish to the sauce and cook for about 8 minutes more, until the fish is cooked all the way through.
  • Serve over white rice and garnish with fresh cilantro.
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