Dinner · West African · 15 min
Slow-Braised Cod in Spicy Tomato-Ginger Broth with Herb-Infused Rice
- Calories
- 668
- Protein
- 45g
- Carbs
- 77g
- Fat
- 19g
Ingredients
- 190 g cod fillet
- 2.3946 cup tomato sauce
- 1 tsp ground ginger
- 1 tsp olive oil
- 0.25 tsp salt
- 200 g Swiss chard
- 104 g long grain white rice
- 2 sprig cilantro
Method
- 01In a deep pan or pot, heat the extra virgin olive oil over medium heat. Add the tomato sauce and ground ginger, stirring and allowing the mixture to simmer for 3 minutes until aromatic.
- 02Season the raw cod fillet lightly with salt and gently place it into the simmering tomato-ginger sauce. Cover the pot and braise over low heat for 8 to 10 minutes, until the cod is opaque throughout and reaches a safe internal temperature of 145°F (63°C), flaking easily with a fork.
- 03While the fish is braising, steam the chopped Swiss chard in a covered basket over boiling water for 3 to 4 minutes until wilted and tender, then fold into the sauce around the cod.
- 04Prepare or warm the spiced Jollof rice according to package directions until hot throughout.
- 05Mound the cooked Jollof rice in a serving bowl. Top with the braised cod and tender Swiss chard, spoon the tomato-ginger broth generously over top, and garnish with chopped fresh cilantro.
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