Poached Cod In Coconut Milk

Name: Poached Cod In Coconut Milk
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 57 grams brown beech mushrooms (can substitute any light, delicately-flavored mushroom); 2 Tbsps butter; 227 grams coconut milk; 454 grams cod fillets (can substitute any firm white fish or salmon); 340 grams dry white wine; 1 Tbsp flatleaf parsley, minced; 1 Tbsp fresh tarragon, minced + more for garnish; 2 servings salt + pepper to taste; 59 milliliters minced shallot; 1 handful fresh sorrel (can substitute other spring greens); 227 grams water

Poached Cod In Coconut Milk is a gluten free, primal, and pescatarian main course. This recipe makes 2 servings with 663 calories, 44g of protein, and 37g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of salt, flatleaf parsley, coconut milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 200 degrees.In a large skillet, melt one tablespoon butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

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.

Ingredients you will need

Salt And Pepper

Cod Fillets

Shallot

Equipment you will use

Frying 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.

Ingredients you will need

Broth

Water

Soup

Wine

Cod

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Spatula

Bowl

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.

Ingredients you will need

Coconut Milk

Tarragon

Parsley

Butter

Broth

Cod

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Bowl

Oven

Add mushrooms and cook for about five minutes, until mushrooms are tender. Turn off heat.

Ingredients you will need

Mushrooms

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Remove bowls from oven. Divide fresh sorrel between the bowls. Ladle broth over the fish and sorrel.

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Sorrel

Broth

Fish

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Bowl

Ladle

Oven

Garnish with fresh tarragon leaves.

Ingredients you will need

Fresh Tarragon

Serve immediately.

Equipment

Ingredients

Servings:

57grams

brown beech mushrooms (can substitute any light, delicately-flavored mushroom)2Tbsps

butter 227grams

coconut milk 454grams

cod fillets (can substitute any firm white fish or salmon)340grams

dry white wine 1Tbsp

flatleaf parsley, minced 1Tbsp

fresh tarragon, minced + more for garnish 2servings

salt + pepper to taste 59milliliters

minced shallot 1handful

fresh sorrel (can substitute other spring greens)227grams

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.