Cod and Spinach in Coconut Sauce

This recipe is part of my “Naked Kitchen” repertoire. These are recipes I take with me when we go on vacation and will stay someplace where the kitchen has an empty fridge and pantry. The recipes are easy to make, and flavors are simple.

Ocassionaly I make these meals at home because of their simplicity. They fall into the “comfort food” zone for me. And are also wonderful options when someone in the house is not feeling well.

Variations:

• Use white fish other than cod, or chicken breast
• Use kale or broccoli instead of spinach
• Enhance the flavors with cumin, curry and tumeric if available (about 1/2 teaspoon each)

I serve it with CMF Rice mixed with chopped parsley or cilantro. And chopped nuts if available.

Cod and Spinach in Coconut Sauce

Print Recipe

• CourseFish and Shrimp

Servings

4 servings

Servings 4 servings

Cod and Spinach in Coconut Sauce Print Recipe CourseFish and Shrimp Servings 4 servings Servings 4 servings

Ingredients

• 1 onion finely sliced
• 2 - 3 garlic cloves finely chopped
• 1 tablespoon ginger grated, or finely chopped
• 1 pound cod fillet cut into bite-sized chunks
• 1 15-oz can coconut milk
• 5 oz fresh spinach
• Salt and pepper to taste

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Heat olive oil in a medium pot over medium heat, just until simmering. Add the onion and sauté until softened. Add garlic and ginger, and cook 2 -3 more minutes, stirring.
2. Pour in coconut milk, bring to the boil and simmer for 3-5 minutes to reduce slightly, then add the cod. Cover and simmer 8 – 10 minutes until cod is cooked.
3. Add spinach and cook 3 – 5 more minutes just until spinach is wilted. through. Season with salt and pepper to taste.
4. Serve with CMF Rice

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