Coconut milk poached cod with peppers and spinach
This may surprise folks, but fish does not have to be fried. Poaching fish is a very nice alternative. And poached cod is my favorite fish to do this with especially if it is coconut milk poached cod. Poached is cooking in a small amount of liquid. It sounds posh and difficult, but it really is very simple. Poaching infusing lots of flavor in the cooking process.
I have a few recipes for poached cod. While most of them are more European in origin, I’ve tried one with an Asian flavor. The broth or sauce is amazing on this recipe. I could just pour it over rice and lick the bowl. I regress. For my recipe, I used two different peppers; because, that’s what I had on hand.
I have to admit this was one of those meals, which came out the pantry and the veggie bin. My pantry is always stocked with frozen fish, citrus, coconut milk, broth, canned tomatoes, canned beans, bottled minced garlic, and squeezable ginger, but that’s for a totally different post that I should write about decent pantry stapes. I regress. Again.
Coconut Milk Poached Cod Recipe
- 1 tablespoon olive oil
- 1 red pepper diced
- Juice of 1 lime
- 1 cup vegetable broth
- 1 13.66 fl oz can coconut milk
- ½ teaspoon salt
- 4 cod filets
- salt and pepper
- 1 container baby spinach
- Dice peppers, zest the lime and juice the lime.
- Heat olive oil in a skillet over medium-high heat. Sauté the peppers and lime zest, until tender.
- Add the vegetable broth, coconut milk, juice from half a lime and ½ tsp. salt bringing to a boil.
- Sprinkle salt and pepper on each side of the cod filets.
- Place the filets into the broth. Cook for 5 minutes. Flip cooking for another 3-5 minutes, until the fish flakes.
- Remove the filets from the broth and place each in a bowl.
- Add the spinach to the skillet cooking until tender. Add the rest of the lime juice stirring to combine.
- Spoon the broth into each bowl.
Serve with rice.
Here is that gorgeous broth worthy of licking the bowl.