Black cod, also known as sablefish, is a delicious and healthy fish that can be cooked in many different ways. One of our favorite ways to prepare black cod is in a coconut broth soup. This dish is easy to make and can be enjoyed by the whole family.
Black Cod in Coconut Broth Soup
Cod in coconut broth soup is a delicious and healthy dish that is perfect for a winter meal. The soup is also made with coconut milk, which is a good source of healthy fats.
According to a recent study, black cod is the healthiest fish you can eat. Not only is it packed with nutrients, but it also has a high concentration of omega-3 fatty acids, which are known to be beneficial for heart health. If you’re looking for a delicious and healthy way to cook black cod, try this recipe for coconut broth soup!
How to cook black cod in coconut broth soup
- 1 Pot
- 1 Non Stick Pan
- 4 slices of a fillet black cod
- 1 cup coconut milk
- 1 cup of fish stock
- 1/4 tbsp ground black pepper
- 1 fresh red chili pepper, seeded and minced
- 1 clove of garlic, minced
- 2 tbsp olive oil
- 1/4 bunch of fresh coriander leaves
- 1 julienne carrot
- 1 julienne courgette (only the green side of the skin)
- 1 julienne stick of ginger
- 1 lime
- In a large pot, heat the oil over medium heat until hot. Add, julienne carrot, julienne courgette, and julienne stick of ginger and garlic and cook until softened, about 1 minute.
- Add the coconut milk, fish sauce, and black pepper. Stir well and bring to a simmer. About 5 minutes.
- Pan-fry the black cod fillets on the skin side. About 5 minutes.
- Ladle the soup into bowls.
- Add red chili pepper and coriander and some drops of the lime.
This recipe for black cod in coconut broth soup is easy to follow and yields a delicious, healthy meal. The combination of fresh seafood and aromatic spices makes for a flavorful soup that is perfect for a winter dinner. Give this recipe a try the next time you are looking for an impressive, yet simple, dish to make.
More Recipes Quick Read:
- How To Make a Delicious Venison Tagliatella Ragu
- Slow-Cooked Octopus With Smoked Potato Cream And Parsley
- How to Cook Pappa Pomodoro and Seared Scallops