Pan-Seared Alaska Cod With a Coconut Curry Broth and Charred Broccoli

The fresh flavor of Alaska cod combines so well with the char against the sweetness of the broccoli in this dish
pan seared cod

Milagros Cruz

I love to showcase simple flavors in a slightly non-traditional way. This is a favorite of ours because we love the fresh flavor of Alaska cod combined with the char against the sweetness of the broccoli. — Laura Cole 

1
Servings
3509
Calories Per Serving
Deliver Ingredients

Notes

*Spot prawn broth, optional cooking instructions: We use a lot of spot prawns here so we create a ton of shell often with roe. We take the shells and pan sear them in a bit of olive oil and roast until aromatic, then add water to cover, adding any vegetable scraps that we want to increase the flavor, and a pinch of salt and sugar. We simmer for a few hours, reducing by half then straining and freezing for future use. If you are not making your own broth, then use a good quality shrimp bouillon or purchased stock. You can also use chicken broth or chicken stock. 

Ingredients

For the charred broccoli:

  • head broccoli

For the coconut curry broth:

  • 2/3  Cups  freshly juiced ginger
  • 3  Cups  spot prawn broth*
  • 4  Cups  coconut milk (not canned)
  • 1/2  Teaspoon  Thai green curry paste
  • 1/2  Cup  Fresh lemongrass, bruised and chopped
  • Fresh curry leaves
  • Fresh Kaffir lime leaves, bruised

For the seared cod:

  • 3  Pounds  Alaska cod fillets, skin off
  • Sea salt, to taste
  • Pepper, to taste
  • Sugar, to taste
  • Olive oil
  • Radish
  • Toasted coconut chips

Directions

For the charred broccoli:

Trim and cut broccoli to desired portion sizes. Blanch and cool. Char broccoli either directly on a hot grill, grill pan, char-broiler, or with a kitchen blow torch. Set aside.

For the coconut curry broth:

Heat all the coconut curry broth ingredients together, and simmer to let flavors combine. Strain through a fine mesh strainer, reserve. 

For the seared cod:

Cut the cod to serving portions, and pat dry with a paper towel. Season with a bit of sea salt, fresh ground pepper, and sugar in the raw. Heat olive oil in a skillet. Carefully place cod in the skillet, presentation side down. Pan-sear and finish in the oven if necessary.

Arrange broccoli in a bowl. Gently pour coconut curry broth around and top with seared Alaska cod. Garnish with fresh shaved radish and toasted coconut chips.

Nutritional Facts

Total Fat
173g
100%
Sugar
23g
26%
Saturated Fat
152g
100%
Carbohydrate, by difference
459g
100%
Protein
78g
100%
Vitamin A, RAE
18µg
3%
Vitamin B-6
7mg
100%
Vitamin C, total ascorbic acid
286mg
100%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
839mg
84%
Choline, total
72mg
17%
Copper, Cu
14mg
2%
Fiber, total dietary
79g
100%
Fluoride, F
9µg
0%
Folate, total
422µg
100%
Iron, Fe
108mg
100%
Magnesium, Mg
896mg
100%
Manganese, Mn
20mg
100%
Niacin
36mg
100%
Pantothenic acid
9mg
100%
Phosphorus, P
1924mg
100%
Riboflavin
1mg
91%
Selenium, Se
9µg
16%
Sodium, Na
1762mg
100%
Thiamin
1mg
91%
Water
2240g
83%
Zinc, Zn
12mg
100%

Cod Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Cod Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Cod Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.