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Curry-Poached Cod with Snap Pea Slaw

Photo: Greg Dupree
Active time 30 mins
Total time 30 mins

Serves 4

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.


  • 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
  • 1/4 cup thinly sliced shallot
  • 1 1/2 ounces canned bamboo shoots, drained and thinly sliced
  • 1 small red Fresno chile, seeded and thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt, divided

Nutrition Information

  • calories 277
  • fat 10.1 g
  • satfat 1.3 g
  • monofat 7 g
  • polyfat 1.6 g
  • protein 29 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 80 mg
  • iron 2 mg
  • sodium 401 mg
  • calcium 51 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Bring first 5 ingredients to a boil in a large skillet. Reduce heat; add fish, cover, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove pan from heat.

  2. Combine snap peas and next 5 ingredients (through juice) in a bowl; toss. Stir in 1 tablespoon oil and 1/4 teaspoon salt. Place 1 fillet in each of 4 shallow bowls; sprinkle evenly with remaining 1/4 teaspoon salt. Add about 3 tablespoons poaching liquid to each bowl. Top each serving with about 1/3 cup snap pea mixture. Drizzle evenly with remaining 1 tablespoon oil.