Coconut Poached Cod
It’s a new year, and I couldn’t be more excited to create, share and connect with everyone in 2017. For me, 2016 was a year full of new beginnings, experimenting, learning, kitchen messes and tripping over photography equipment. One of my main goals for the new year is to be more organized and shall we say “ahead of the game”. This food blog called my hobby chews away at time like nothing I’ve ever done and I believe being organized and using time effectively is essential. I look forward to focussing and improving in this area.
I’m starting the new year with simplicity and Coconut Poached Cod. A lovely recipe that’s super easy, quick and healthy. The wonderful flavour comes from a reduction of wine, clam juice, saffron and tomatoes. This delicious concentration is smoothed out with coconut milk and gives way to a luscious milk bath for your fish. For this recipe I used cod, but any mild, firm white fish could be used with similar results. Halibut is a great choice as well, but definitely a hit on my wallet. Regardless of the fish used, it is imperative to generously season the fish on both sides with salt and pepper. The thick fish fillets really need that little hug of seasoning to shine. Also of importance is not to overcook the fish. An approximate 1” thick piece has no need to cook more than 3-4 minutes per side. Dry, overcooked and rubbery fish is a friend to no one.
I love this Coconut Poached Cod because it packs a lot of flavour 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. Enjoy!
Recipe Source: Compelled To Cook
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/2 cup clam juice
- 1/2 cup white wine
- 1 cup canned diced tomatoes
- pinch saffron
- pinch red chili flakes
- 1/2 cup coconut milk
- 1/4 tsp course salt as needed
- black pepper as needed
- 4 5 ounce cod fillets
- Heat olive oil over medium heat in a medium size non stick skillet. Add garlic and sauté for 1-2 minutes until starting to soften but do not brown. Add white wine and clam juice. Allow to simmer to reduce mixture by half, approximately 5-6 minutes. Crush tomatoes with your hand and add to pan along with a generous pinch of chili flakes and saffron. Simmer gently to reduce for 4 minutes. Add coconut milk and 1/4 tsp salt and bring to a simmer.
- Pat cod fillets dry with a paper towel and season generously on both sides with salt and pepper. Add to poaching liquid and simmer gently for approximately 3-4 minutes per side. Remove cod to plate and spoon sauce over top. Serve immediately.
If sauce remains a little thin, allow to reduce an additional 1-2 minutes after removing cod.
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