I love this Coconut Poached Cod because it packs a lot of flavor with minimal time, effort, and ingredients. It’s easy and perfect for any night of the week yet worthy of company. I like to serve mine atop sautéed spinach, however over rice, couscous or quinoa is also delicious.
Total Time
30min
5.0
3 Ratings
Author: Compelled to Cook
Servings:
4
Ingredients
•
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
Coconut Milk
•
1/4
tsp
Coarse Salt
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
(5 oz)
Cod Fillets
Cooking Instructions
1.
Heat Olive Oil (1 tablespoon) over medium heat in a medium-sized nonstick skillet. Add Garlic (2 clove) and sauté for 1-2 minutes, until starting to soften but not brown.
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.
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.
4.
Add Coconut Milk (1/2 cup) and Coarse Salt (1/4 teaspoon) and bring to a simmer.
5.
Pat Cod Fillet (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.
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.
Nutrition Per Serving
CALORIES
212
FAT
10.4 g
PROTEIN
19.5 g
CARBS
4.9 g
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