Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

Ready in less than 20 minutes, Poached Cod with Shiitakes steps into weeknight dinner territory. Cod cooks in vibrant broths that go straight from pan to plate for an elegant, fast dinner.

Robin Bashinsky
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
28 mins
total:
28 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add oil; swirl. Add ginger, mushrooms, and garlic; sauté 5 minutes, stirring frequently. Add stock and next 5 ingredients (through sugar); heat to 155°. Reduce heat to medium-low; arrange fish on top of mushroom mixture. Cover and simmer 10 minutes or until desired degree of doneness, maintaining a constant temperature of 150°.

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  • Gently remove fish from pan; keep warm. Increase heat to medium-high; add onions. Cook, uncovered, 1 minute or until sauce is slightly thickened. Ladle 2/3 cup broth mixture into each of 4 shallow bowls; top each serving with 1 fillet. Sprinkle evenly with cilantro and pepper.

Nutrition Facts

234 calories; fat 4.6g; saturated fat 0.7g; mono fat 1.6g; poly fat 1.9g; protein 31.3g; carbohydrates 12.4g; fiber 3.6g; cholesterol 80mg; iron 1.7mg; sodium 616mg; calcium 61mg.
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