Coconut Poached Cod

Coconut Poached Cod updated

Coconut Poached Cod

Nicole Bouliane
3.86 from 7 votes
Cook Time 15 minutes
Pressure Cook Time 3 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Diet Vegetarian
Servings 4
Calories 874 kcal


  • 1 tbsp olive oil
  • ½ shallot quartered and thinly sliced
  • 2 cloves garlic minced
  • ½ cup white wine
  • ½ cup clam juice
  • 1 cup canned diced tomatoes drained of juice
  • Pinch red chili flakes
  • ½ cup of coconut milk
  • Pinch saffron
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 cod fillets about 5-6 ounces each


  • Using the simmer or saute setting on your unit, heat the olive oil in the pot. Add shallot and garlic and sauté often stirring for 1-2 minutes until starting to soften, but do not brown.
  • Stir in white wine and clam juice. Simmer for 5-6 minutes or until reduced by half.
  • Crush tomatoes lightly with your hand and add to the pot along with a generous pinch of chili flakes. Simmer for 5-6 minutes to reduce further.
  • Stir in coconut milk, saffron, salt, and pepper.
  • Pat cod fillets dry with a paper towel and season with salt and pepper. Lay cod fillets in a single layer in the sauce.
  • Secure and lock the lid and turn the pressure regulator knob to PRESSURE. Set the unit to Pressure Cook LOW for 3 minutes and press start.
  • When the cooking time is complete, release the pressure using the quick-release method.
  • Remove cod to a plate and cover to keep warm.
  • Using the simmer or saute setting on your unit, reduce the sauce for about 5 minutes until it starts to coat the back of a spoon. Season to taste with salt.
  • Spoon sauce over cod fillets and serve over sautéed greens, rice, or mashed potatoes.


Calories: 874kcalCarbohydrates: 7gProtein: 162gFat: 16gSaturated Fat: 7gCholesterol: 387mgSodium: 798mgPotassium: 3942mgFiber: 1gSugar: 3gVitamin A: 461IUVitamin C: 17mgCalcium: 173mgIron: 5mg
Food Group Seafood
Keyword Healthy, Quick
Cooking Method Pressure Cooking
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