Name: Cod and Corn in Spicy Curry Broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 zucchini, cubed; 2 garlic cloves, chopped; 1 tbsp butter; 1 can (14 oz/398 ml) coconut milk; 1 cup (250 ml) chicken broth; 4 frozen cod or haddock fillets (1 package, about 1 lb/450 g) (see note); 2 ears corn, cooked and kernels removed, or 1 ½ cups (225 g) frozen corn kernels; 2 tsp curry powder; 1 tsp (5 ml) harissa; Cilantro leaves, to taste; 1 chili pepper, thinly sliced (optional); 1 lime, cut into wedges

Note from Ricardo

By placing the frozen fish directly in the broth, you are thawing it out and cooking it at the same time. For perfectly cooked fish, let sit in the hot broth for 5 minutes after cooking.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Cod and Corn in Spicy Curry Broth

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Note from Ricardo

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