Poached Cod In Coconut Milk
Poached Cod In Coconut Milk might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 44g of protein, 37g of fat, and a total of 663 calories. This recipe serves 2 and costs $7.34 per serving. 28 people have made this recipe and would make it again. Head to the store and pick up dry white wine, fresh tarragon, flatleaf parsley, and a few other things to make it today. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The Year In Food. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. Similar recipes are Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee), Shrimp Poached in Coconut Milk With Fresh Herbs (Yerra Moolee), and Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee).
Servings: 2
Ingredients:
2 ozs brown beech mushrooms (can substitute any light, delicately-flavored mushroom)
2 Tbsps butter
8 ozs coconut milk
2 8-oz cod fillets (can substitute any firm white fish or salmon)
12 ozs dry white wine
1 Tbsp flatleaf parsley, minced
1 Tbsp fresh tarragon, minced + more for garnish
salt + pepper to taste
1/4 cup minced shallot
handful fresh sorrel (can substitute other spring greens)
8 ozs water
Equipment:
frying pan
oven
spatula
bowl
ladle
Cooking instruction summary:
Preheat oven to 200 degrees.In a large skillet, melt one tablespoon butter over medium heat. Add the shallots and saute, stirring, for about 2-3 minutes to soften. Salt and pepper both sides of the cod fillets and place in pan. Add the wine and water and poach cod until cooked, about 7 minutes. Using a large spatula, remove cod from broth and place in wide, shallow soup bowls. Place bowls with cod in oven to keep warm.Raise the heat on broth and bring to a boil to reduce by about one cup. Reduce heat to medium low and add coconut milk, remaining butter, tarragon and parsley, and stir. Add mushrooms and cook for about five minutes, until mushrooms are tender. Turn off heat. Add salt and pepper to taste.Remove bowls from oven. Divide fresh sorrel between the bowls. Ladle broth over the fish and sorrel. Garnish with fresh tarragon leaves. Serve immediately.
Step by step:
1. Preheat oven to 200 degrees.In a large skillet, melt one tablespoon butter over medium heat.
2. Add the shallots and saute, stirring, for about 2-3 minutes to soften. Salt and pepper both sides of the cod fillets and place in pan.
3. Add the wine and water and poach cod until cooked, about 7 minutes. Using a large spatula, remove cod from broth and place in wide, shallow soup bowls.
4. Place bowls with cod in oven to keep warm.Raise the heat on broth and bring to a boil to reduce by about one cup. Reduce heat to medium low and add coconut milk, remaining butter, tarragon and parsley, and stir.
5. Add mushrooms and cook for about five minutes, until mushrooms are tender. Turn off heat.
6. Add salt and pepper to taste.
7. Remove bowls from oven. Divide fresh sorrel between the bowls. Ladle broth over the fish and sorrel.
8. Garnish with fresh tarragon leaves.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
