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

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

Preparation

In a large pot over medium-high heat, soften the zucchini and garlic in the butter. Add the coconut milk, broth, fish, corn kernels, curry powder and harissa. Bring to a boil. Simmer for 5 minutes, without stirring very often. Remove from the heat and let sit for 5 minutes or until the fish is just cooked. Season with salt and pepper.
Serve in shallow bowls. Garnish with the cilantro and chili pepper, if desired. Serve with the lime 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.

Cod and Corn in Spicy Curry Broth

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note