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cod in coconut milk broth with spinach and fresno peppers
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4.79 from 41 votes

Coconut Milk Poached Cod with Spinach

This poached cod, served in a Fresno pepper coconut milk broth with spinach and a hint of lime zest, is ready in about 15 minutes.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

  • 3 fresno peppers
  • 1 lime
  • 1 tbsp butter
  • 1 cup chicken broth
  • 1 can coconut milk (about 1 3/4 cups)
  • 1/2 tsp salt
  • 4 cod filets
  • 2 pinches salt
  • 2 pinches white pepper
  • 4 cups spinach

Instructions

  • Dice the peppers, zest the lime and cut the lime in half.
  • Melt butter in a skillet over medium-high heat. Sauté the peppers and lime zest, until tender, about 2 minutes.
  • Add the chicken broth, coconut milk, juice from half a lime and ½ teaspoon salt. Bring to a boil.
  • Sprinkle salt and white pepper on each side of the cod filets. Gently place the filets into the broth. Cook for 5 minutes.
  • Flip and cook for another 3-5 minutes, until the fish flakes.
  • Remove the filets from the broth and place each in a wide soup bowl.
  • Add the spinach to the skillet. Continue cooking until the spinach is tender.
  • Squeeze the juice from the other half of the lime into the skillet and stir to combine.
  • Evenly spoon the broth into each bowl.

Nutrition

Calories: 333kcal | Carbohydrates: 7g | Protein: 24g | Fat: 25g | Saturated Fat: 21g | Cholesterol: 56mg | Sodium: 823mg | Potassium: 943mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3060IU | Vitamin C: 32mg | Calcium: 75mg | Iron: 5mg