Poached Fish in Coconut Broth

Amazing recipe adapted from The Year in Food:

I’ll admit. I rushed this one. Didn’t have fresh mushrooms so I had to use dried. Then I found out I was out of coconut milk, and all I had to work with was a block I left in the freezer. AND, I learned that dried herbs do NOT always work just as well as fresh. I will definitely try this again when I’m better prepared.


  • 2 8-ounce cod fillets (or any other thick white fish.)
  • 1.5 cups dry white wine
  • 2 tbs butter
  • 1 large shallot, minced
  • 1 cup coconut milk
  • 1 cup water
  • 1 tbs fresh tarragon, or 1 tsp dried
  • 1 tbs flatleaf parsley, or 1 tsp dried
  • 2 ounces brown beech mushrooms (can substitute any light, delicately-flavored mushroom)
  • handful fresh sorrel (can substitute other spring greens)
  • salt + pepper to taste


  1. Preheat oven to 200F
  2. In a large skillet, melt one tablespoon butter over medium heat. Add the shallots and saute, stirring, for about 2-3 minutes to soften.
  3. Salt and pepper both sides of the cod fillets and place in pan. Add the wine and water and poach cod until cooked, ~7 minutes.
  4. Using a large spatula, remove cod from broth and place in wide, shallow soup bowls. Place bowls with cod in oven to keep warm.
  5. Raise the heat on broth and bring to a boil to reduce by about one cup.
  6. Reduce heat to medium low and add coconut milk, remaining butter, tarragon and parsley, and stir.
  7. Add mushrooms and cook for about five minutes, until mushrooms are tender.
  8. Turn off heat. Add salt and pepper to taste.
  9. Remove bowls from oven. Divide fresh sorrel between the bowls. Ladle broth over the fish and sorrel. Garnish with fresh tarragon leaves. Serve immediately.

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