Run Down Codfish

31 Reviews
100% would make this recipe again

Cod poached in a spicy coconut-tomato sauce.

Run down is a stew dish in Jamaican cuisine that typically consists of fish, coconut milk, tomato, onion and seasonings. The name appears to originate from the manner in which the fish is thoroughly cooked until it falls apart, or "runs down."

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Curing : 30 min Preparation : 10 min Cooking : 20 min
310 calories/serving


600 g cod fillet
1 pinch salt [optional] 0.2 g
1 tbsp canola oil 15 mL
2 cloves garlic, minced
1/2 onions, finely chopped 100 g
1/2 jalapeño pepper, fresh, finely chopped 8 g
ground pepper to taste, in generous quantity [optional]
1 cup unsweetened coconut milk 250 mL
1/2 cup canned tomatoes (diced) 130 g
1 tbsp lime juice, freshly squeezed 1/2 lime
1 tbsp fresh cilantro, chopped, pour garnir 2 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve


  1. Salt the cod lighly on both sides then let rest refrigerated for at least 30 min and up to 24 h.
  2. Heat the oil in a wide skillet, over medium-high heat. Add the garlic, onion, jalapeño pepper, and pepper. Sauté, with occasional stirring, until the onion softens, about 5 min. Stir in the coconut milk and tomatoes, bring to a boil, and cook with occasional stirring, until the mixture reduces by about a half.
  3. Rinse the fish, then add it to the pan. Adjust the heat so that the mixture bubbles steadily but not violently. The fish is done after about 10 min. It is important to check with a fork to see if the fish is cooked through
  4. Add the lime juice, garnish with the cilantro leaves then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (240 g)


% Daily Value




19 g

29 %

Saturated 13.8 g
+ Trans 0.1 g

69 %


60 mg


130 mg

6 %


8 g

3 %


1 g

5 %


4 g

Net Carbs

7 g


29 g

Vitamin A

8 %

Vitamin C

17 %


4 %


14 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Manganese, Niacin, Selenium, Vitamin B12
Good source of  :
Phosphorus, Potassium, Vitamin B6, Vitamin D, Vitamin E
Source of  :
Copper, Folacin, Iron, Omega-3, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Vitamin K, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives 3 ½
Fats 3 ½

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31 Reviews (29 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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september 20, 2013 | I would make this recipe again

Delicious! I used Sriracha sauce instead of a Jalapena pepper and Lite Coconut milk to reduce the fat content. Easy, fast and definitely one I would make again. I wouldn't hesitate to serve this to company and would try it with halibut fillets the next time.

Useful 2
november 18, 2014 | I would make this recipe again

This is an excellent recipe even though I forgot the hot pepper, I didn't have any and was going to use a hot sauce, next time. I only had haddock and it was ummy substitution. I didn't cure it either, always worried about salt.

Useful 0

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