Rinse 1 cup wild rice in a sieve and put it in a medium pot. Add 1¾ cup vegetable broth, cover, and bring to a boil. Then reduce to a low heat, remain covered, and cook for 40 minutes. Shut the heat off and steam for another 10 minutes.
Lay out thawed 4 large cod fillets on a baking sheet and sprinkle with 1 tbsp lime juice and set aside.
Heat a skillet and sauté ½ large onion, 2 cloves garlic, ½ Tbsp thyme, and ½ Tbsp paprika in 1 Tbsp olive oil for 15 minutes over medium heat.
Add 1 cup coconut milk bring to a low boil, and simmer for another 15 minutes. Add fish fillet and poach fish for about 10 minutes. Fish should be soft and flaky and white when done.
Toss in diced 1 large plum tomatoes and serve over hot wild rice and your favorite side dish.