Ingredients
Scale
For the fish:
- 4 cod fillets, approximately 150–180 grams each.
- Salt, to taste.
- Black pepper, to taste.
For the coconut saffron broth:
- 1 can full-fat coconut milk (approximately 400 ml).
- 1/2 cup vegetable or fish stock.
- A small pinch of saffron threads.
- 1 medium onion, finely chopped.
- 3–4 garlic cloves, minced.
- 1 teaspoon ground coriander.
- 1/2 teaspoon ground turmeric.
- 1 tablespoon coconut oil or vegetable oil.
- Additional salt and black pepper, to taste.
- 2 tablespoons warm water for blooming saffron.
For garnish:
- 2 tablespoons chopped fresh cilantro or parsley.
- Lemon wedges.
- Fresh chili or chili oil, optional.
Instructions
- Pat the cod fillets dry and season with salt and black pepper.
- Bloom the saffron in two tablespoons of warm water for 10–15 minutes.
- Heat the oil in a wide skillet over medium heat.
- Add the chopped onion and cook for four to five minutes until softened.
- Stir in the garlic, coriander, and turmeric.
- Add the coconut milk and stock.
- Pour in the saffron infusion and stir gently.
- Allow the broth to simmer for three to five minutes.
- Reduce the heat and add the fish fillets in a single layer.
- Cover and poach gently for approximately 5–10 minutes, depending on thickness.
- Check that the fish has reached 145°F (63°C) or is opaque and separates easily with a fork.
- Adjust the seasoning and finish with lemon juice if desired.
- Garnish with fresh cilantro or parsley.
- Serve immediately with the golden coconut broth.
Notes
- Use full-fat coconut milk for a creamy sauce.
- Avoid boiling the broth vigorously.
- Use fillets with similar thickness.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce (approx. 300 g)
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 29 g
- Saturated Fat: 23 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 55 mg