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How to cook black cod in coconut broth soup

Prep Time 30 mins
Cook Time 30 mins
Cuisine Mediterranean
Servings 4 people

Equipment

  • 1 Pot
  • 1 Non Stick Pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

You can use any other fish for this recipe. Some cooking time may change.
Keyword healthy black cod recipe, pan seared black cod recipe, simple black cod recipe