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:

Quickview
683k Calories
44g Protein
37g Total Fat
14g Carbs
19% Health Score
Limit These
Calories
683k
34%

Fat
37g
57%

  Saturated Fat
28g
181%

Carbohydrates
14g
5%

  Sugar
4g
5%

Cholesterol
127mg
43%

Sodium
452mg
20%

Alcohol
17g
97%

Get Enough Of These
Protein
44g
90%

Selenium
83µg
119%

Phosphorus
658mg
66%

Manganese
1mg
65%

Potassium
1573mg
45%

Magnesium
168mg
42%

Vitamin B6
0.83mg
41%

Vitamin B12
2µg
35%

Iron
6mg
35%

Vitamin B3
6mg
34%

Vitamin K
33µg
32%

Copper
0.52mg
26%

Vitamin B2
0.34mg
20%

Vitamin A
939IU
19%

Folate
75µg
19%

Vitamin C
14mg
18%

Vitamin B1
0.26mg
17%

Zinc
2mg
16%

Vitamin D
2µg
15%

Vitamin E
1mg
12%

Vitamin B5
1mg
11%

Calcium
107mg
11%

Fiber
1g
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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