Curry-Poached Cod with Snap Pea Slaw
Curry-Poached Cod with Snap Pea Slaw: While a lot of curry paste makes a fantastic marinade, just a little can make a light, fragrant poaching liquid for delicate cod fillets. A crunchy, colorful slaw makes this a refreshing summer main. If you can’t find bamboo shoots, simply omit them or sub thinly sliced summer squash. Serve the fish in shallow bowls with a bit of the poaching liquid and the bright slaw on top for a beautiful presentation.
Active Time: 30 Mins
Total Time: 30 Mins
Yield: Serves 4
Ingredients
- 1 cup unsalted chicken stock (such as Swanson)
- 1/2 cup dry white wine
- 3 tablespoons [SUB_RECIPE_LINK {fresh curry paste (from Curried Grilled Chicken Thighs)} {151953}]
- 4 garlic cloves, crushed
- 1 bay leaf
- 4 (6-oz.) skinless cod fillets
- 2/3 cup sugar snap peas, thinly diagonally sliced
- 1/2 cup thinly sliced yellow bell pepper
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