Coconut Poached Cod

Heat Olive Oil (1 Tbsp) over medium heat in a medium-sized nonstick skillet. Add Garlic (2 cloves) and sauté for 1-2 minutes, until starting to soften but not brown.

Add White Wine (1/2 cup) and Clam Juice (1/2 cup). Allow to simmer to reduce mixture by half, approximately 5-6 minutes.

Crush Canned Diced Tomatoes (1 cup) with your hand and add to pan along with Aleppo Chili Flakes (1 pinch) and Saffron Threads (1 pinch). Simmer gently to reduce for 4 minutes.

Add GOYA® Coconut Milk (1/2 cup) and Coarse Salt (1/4 tsp) and bring to a simmer.

Pat Cod Fillets (4) dry with a paper towel and season generously on both sides with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste) (important!). Add to poaching liquid and simmer gently for approximately 3-4 minutes per side, being very careful not to overcook.

Remove cod to plate. If sauce remains a little thin, allow to reduce an additional 1-2 minutes after removing cod. Spoon sauce over top and serve.