Continuing on the use up what’s in your fridge and pantry, comes this recipe for Harissa Poached Cod. I did not have to go to the store for any of the ingredients.Jump to Recipe
I have mentioned in prior posts that we get our fish from SITKA SALMON. This is not a paid advertisement but an endorsement for buying fresh frozen fish. I have it in my freezer almost all the time. The fish is then ready to be pulled out at any moment. I usually plan a day ahead. If you want to eat it the same day you pull it out, just drop it in a big bowl filled with warm water. The fish will thaw pretty quickly.
As we learn to cook and get real comfortable around the kitchen, I feel that, we as cooks, develop a style. A style of what we like and a style of how we like to prepare dishes. I have always loved sauces. Trying to be healthier, my love of sauces has turned into creating a lot of broths – doing a lot of braises. I think most us do not often think about braising fish but it is a great way to get tender and very moist fish.
My Harissa Poached Cod, even though I used ingredients I had in the house, is quite complex. I also used my leftover CHICKPEA STEW as part of the base of this dish. I topped it with chimichurri of sorts and some corn. The winner in this recipe is the broth. It is developed with seafood stock and coconut milk, harissa, and handful spices coriander, cumin, turmeric, aleppo pepper and cinammon.
The cast of characters.
Spicing and poaching the cod.
The Harissa Poached Cod plated.Jump to Recipe
Harissa Poached Cod
Creating a very complex dish with your pantry, leftovers and your spice cabinet. My Harissa Poached Cod is just such a recipe.
- 10 Ounces Cod
- 3 Tbsp Mild harissa
- 1 Tbsp Crushed ginger
- 1 Cup Seafood stock
- 3 Tbsp Coconut milk
- 1 Tsp Coriander
- 1 Tsp Cumin
- 1 Tsp Turmeric
- 1/2 Tsp Cinnamon
- 1 Tsp Aleppo pepper
- 3 Tbsp Parsley
- 1 Tbsp Olive oil
Spice the cod with 1/2 of the coriander and cumin. Set aside.
Begin by heating the oil in a skillet on medium high heat and add the spices. Next, add the harissa and crushed garlic to a skillet and cook down for 1 – 2 minutes mixing well. Add the seafood stock followed by the coconut milk and simmer for 1 minute. Next, add the cod and poach for 3 – 4 minutes.
Serve on top of the broth, the leftover chickpea stew (recipe in the notes), cooked corn and topped with a chimichurri (the parsley with some oil).
The leftover chickpea stew recipe – http://www.feedyoursoul2.com/moroccan-chickpea-stew/