Coconut Poached Cod

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Olive Oil

2 cloves

Garlic , minced

1/2 cup

Clam Juice

1/2 cup

White Wine

1 cup

Canned Diced Tomatoes

1 pinch

Aleppo Chili Flakes

1 pinch

Saffron Threads

1/2 cup

GOYA® Coconut Milk

1/4 tsp

Coarse Salt

to taste

Salt

to taste

Ground Black Pepper

4
(5 oz)

Cod Fillets

Cooking Instructions

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Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.