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Poached Cod in Tomato Curry Recipe

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4.1 from 82 reviews

This Poached Cod in Tomato Curry is a flavorful and healthy dish featuring tender cod filets gently cooked in a vibrant tomato and chickpea curry sauce. Enhanced with aromatic spices and greens, it offers a perfect balance of spice and comfort, ideal for a nutritious weeknight dinner.

Ingredients

Seafood

  • Three 4 oz cod filets

Produce

  • 1 small yellow onion, sliced
  • ½ cup spinach, arugula, or other quick-wilting green

Canned Goods

  • One 14 oz can chickpeas, drained and rinsed
  • One 14 oz can diced tomatoes

Liquids

  • 1 ½ cups chicken, fish, or vegetable stock
  • Olive oil, as needed for cooking

Spices and Seasonings

  • ½ tsp crushed red pepper flakes
  • ½ tsp dry oregano
  • 1 bay leaf
  • 1 Tb Ajika Seasoning Blend
  • Salt and pepper, to taste

Instructions

  1. Prepare the base: Heat a splash of olive oil in a skillet over medium heat. Add the sliced yellow onion and cook until softened and translucent, about 5 minutes.
  2. Add spices and flavorings: Stir in the crushed red pepper flakes, dry oregano, bay leaf, and Ajika seasoning blend. Cook for another minute to release the aromas of the spices.
  3. Build the curry sauce: Add the canned diced tomatoes, chickpeas, and the stock (chicken, fish, or vegetable). Stir everything together and bring the mixture to a gentle simmer.
  4. Poach the cod: Nestle the cod filets carefully into the simmering tomato curry sauce. Cover and let the fish poach gently in the sauce for about 8-10 minutes, or until opaque and cooked through.
  5. Add greens and finish seasoning: Stir in the spinach or arugula and cook for another 1-2 minutes until wilted. Season with salt and pepper to taste. Remove the bay leaf before serving.
  6. Serve: Spoon the tomato curry and chickpeas onto plates, placing the poached cod on top. Enjoy this nutritious and comforting meal warm.

Notes

  • Use vegetable stock for a vegetarian version by substituting cod with a plant-based protein or tofu.
  • Adjust the crushed red pepper flakes to control the heat level according to your preference.
  • Ajika seasoning adds a unique smoky and spicy flavor, but you can substitute it with a mix of smoked paprika and cayenne pepper if unavailable.
  • This dish pairs well with rice, quinoa, or crusty bread to soak up the flavorful curry sauce.

Find it online: https://justsosavory.com/poached-cod-in-tomato-curry-recipe/