Poached Cod in Spicy Coconut and Tomato Broth

A Recipe Decidedly Not for Thanksgiving

I think you all likely have your Thanksgiving menus figured out by now. Although, please don’t forget the salad, which

emily nunn

reminds us in her latest newsletter entitled “Oh, No! We Forgot a Salad!” - which is hilarious as usual.

Today, I’m sharing a decidedly not Thanksgiving recipe (!), which is quick and easy and will undoubtedly come in handy at some point over the next few weeks. This Poached Cod in Spicy Coconut and Tomato Broth comes together in about 25 minutes flat. Although I would serve it over rice, so get that going before you start assembling.

At first I didn’t consider this to be a proper stew, but when the fragrant coconut and tomato spiked broth is ladled over steamed rice I suppose it could be considered one. But, you can call it whatever you’d like.

Poaching cod or any other fish for that matter is easy and forgiving. Basically, it just takes a steam bath in simmering liquid, which sounds really nice right about now. If you don’t have cod, haddock or halibut would also work well here.

The only thing I must insist on, is topping it with some of Fly By Jing’s new Chengdu Crunch, which is studded with fava beans, yellow split peas, soy beans, pumpkin seeds, sesame and sunflower seeds. I am completely obsessed. In full transparency, they sent me some to try and the whole thing was gone before I had a chance to post about it. I immediately ordered some more (it thankfully arrived today) and you should too. It’s very, very good on everything.

Photo courtesy of Fly By Jing

But, how about that recipe?! You’ve got it below and I hope you have some time to make it soon. I really love it.