Coconut Milk Poached Cod with Harissa & Beans

Lately I’ve really gotten into poached cod. I know this is not a new technique, but for me it sorta is. I’ve always been a salmon lover and love searing skin side down to get it crispy, or, broiling cubes of salmon for bowls, like this spicy salmon bowl. So, I’ve been seriously missing out on how delicious and easy poaching cod is. Poached cod in coconut milk creates the most tender fish that pretty much melts in your mouth. Needless to say, I’ll be creating all sorts of new poached fish recipes moving forward and hope you love it too. For now, this coconut milk poached cod with harissa is bringing all the flavour and heat. I love adding in some beans for more oomph along with a crunchy almond topper for texture.

Ingredients

I love that the ingredient list and the time it takes to cook this is short, but the flavour is not compromised AT ALL.

• orzo
• extra virgin olive oil
• cherry tomatoes
• harissa paste
• shallot
• garlic
• butter beans (or cannellini beans)
• full fat coconut milk
• cod
• fresh mint

What is Harissa?

Harissa is a blend of hot peppers, oil and various spices. It’s a flavor base for curries and stews, as well as a condiment, in Libya, Tunisia, Algeria and Morocco, according to Middle Eastern food expert Paula Wolfert. The ingredients in harissa vary by neighbourhood, country, and ethnicity. The basic recipe calls for hot peppers, garlic, salt and lots of olive oil. Can you see why it’s so tasty now?!

Is Harissa Spicy?

It depends on the brand. Some will be mild and some will be spicy, each jar will state if it’s mild or spicy.

When using harissa, feel free to start with a smaller amount and see how it works. Depending on your taste and spice preference, add more.

How to Make Harissa Cod with Coconut Milk

Cook the orzo according to package directions. Once cooked, toss with a drizzle of olive oil to avoid it sticking together and season with salt and pepper. Set aside.

Meanwhile, heat a large, deep pan over medium heat. Add the oil and once hot, pour the tomatoes and harissa into the pan. Cook, stirring occasionally, for five to seven minutes until softened and jammy.

Reduce the heat to medium-low and add the shallot and garlic. Cook for one to two minutes until the shallot has softened. Add the beans and season with salt and pepper.

Pour in the water and coconut milk and scrape up any bits from the bottom of the pan. Place the cod in the liquid and season with salt and pepper. Cover and cook for four to six minutes until cooked through and flaky.

Divide the orzo into bowls and top with cod, tomatoes and beans along with the sauce. Garnish with mint and the almond topping, if using. Enjoy!

Tips

• Don’t overcook the fish: depending on the thickness of your fillets they could be done in as little as four minutes. Once it turns opaque throughout and flakes easily with a fork, it’s done. You can also temp the fillet, once it reaches 145℉ it’s cooked.
• Add harissa to taste: depending on the spice level of the harissa you’re using and your own heat preference, add as little or as much as you like. Always taste it ahead of time if you’ve never tried harissa, or the specific brand you’re trying.
• Taste and adjust: as you cook, it’s always a good idea to taste and season your food to your preference. Before adding the full amount of any ingredient, taste and then add more as needed. I provide salt amounts as a guide, but this will vary depending on your own taste preference as well as the type of salt you use. I predominately use Diamond Crystal kosher salt at home for cooking.
• Use whole cumin seeds for the topper: I’m a big fan of using whole seeds when you can. They have more flavour when freshly crushed.
• Use a mortar and pestle to crush cumin: this is the easiest way to lightly crush the cumin seeds to release their natural oil and flavour. You can also use a coffee grinder for spices if needed, but only pulse once or twice if you can, otherwise you’ll end up with ground cumin. You can also use a heavy bottomed pot or cast iron to crush the seeds, place them in a ziploc bag before.

Substitutions

• Orzo: use rice, quinoa or another type of small pasta instead.
• Cod: use another type of white fish such as halibut.
• Butter beans: use another type of bean such as cannellini beans or chickpeas.

Ingredients & Products I Recommend

Kosher salt: I exclusively use Diamond Crystal Kosher Salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Aleppo pepper: I love using Aleppo pepper in recipes because the flavour isn’t too strong or spicy. It’s one of my most used spices and I highly recommend it.

Made-In Cookware: I absolutely adore my Made-In cookware, including the skillets, wok and saucier. I’ve purchased these products on my own and have been using them over the past two years. They’re well made and built to last and can easily be used on the stovetop and in the oven up to 800F. Used in commercial kitchens and restaurants, there is a reason why these are so popular and well loved.

Which Harissa Paste is Best?

I’ve tried quite a few brands and here are the ones I recommend.

Personally, I love spice and have used this one from Mina (the spicy one, not mild) and it tastes SO good. I highly recommend it!

I also have used the Trader Joe’s harissa paste which is quite good as well, it’s not as spicy as others that I’ve tried, but a great price point.

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