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
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 and 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.
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