Creamy Slow Cooker Coconut Miso Cod Stew with Edamame
This rich and aromatic stew features tender cod fillets simmered in a creamy coconut milk and miso broth, with edamame for a pop of color and protein. It's a comforting, hands-off meal that's perfect for a weeknight.
Ingredients
Ingredients
- 1.5 lb cod fillets cut into 2-inch chunks
- 1 cup coconut milk full-fat, well-shaken
- 2 tbsp white miso paste
- 2 tbsp fish sauce
- 1 tbsp fresh ginger grated
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1 cup frozen shelled edamame
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 2 tbsp fresh cilantro chopped, for garnish
- 1 tbsp green onions sliced, for garnish
Notes
Storage: Let the stew cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 2 days. The cod may break down slightly upon reheating. Make-Ahead: You can prepare the coconut-miso mixture and chop the aromatics a day in advance. Store separately in the fridge. Variations: For a vegetarian version, substitute the cod with firm tofu cubes and use vegan fish sauce. Add vegetables like sliced mushrooms or bok choy for extra substance. Serving Suggestions: Serve over steamed jasmine rice or quinoa to soak up the flavorful broth. A side of quick-pickled cucumbers adds a nice, crunchy contrast.