Coconut Milk Poached Cod with Tomato, Garlic and Spinach

I fell in love with this poached cod recipe because it’s elegant yet approachable—moist, flaky cod gently simmered in a creamy coconut‑milk tomato broth, brightened by garlic, turmeric, and spinach, and served over orzo for comfort and balance.

Why You’ll Love This Recipe

I love how easily this dish comes together but tastes gourmet. The coconut milk adds rich creaminess while baby tomatoes burst with freshness and spices like turmeric add golden warmth. Spinach wilts into the broth, making it nutritious, and orzo absorbs every flavor. Plus it’s ready in about 40 minutes, making it ideal even for weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cod fillets
extra‑virgin olive oil
small yellow onion, finely chopped
baby tomatoes
garlic cloves, minced
chili flakes
ground paprika
ground turmeric
coconut milk
fish or seafood broth (or substitute vegetable broth)
fish sauce (added with stock)
lemon zest and fresh lemon juice
capers
sugar
fresh spinach
orzo pasta (cooked separately)
fresh dill and mint (for garnish)

directions

1. I cook the orzo in boiling salted water until al dente, drain it, toss with a bit of olive oil, and set aside.

2. I season cod fillets with salt and set aside.

3. I warm olive oil in a high‑sided pan, sauté chopped onion and baby tomatoes until tomatoes begin to burst (about 4–5 minutes).

4. Then I stir in garlic, chili flakes, paprika, and turmeric, cooking for 1–2 minutes until fragrant.

5. I pour in coconut milk, broth, fish sauce, lemon zest and juice, capers, and sugar. Once hot, I lower the heat to maintain a gentle simmer for 3–4 minutes.

6. I stir in spinach until wilted.

7. I nestle the cod fillets into the broth, cover most of the pan, and poach on low for 5–8 minutes until the cod is just cooked through (internal temp ~145 °F).

8. I carefully remove the lid, then serve the cod over orzo and ladle the fragrant broth over top. Finally I garnish with fresh dill, mint, and extra chili flakes if desired.

Servings and timing

I make enough to serve 4. Prep time is about 15 minutes, cook time about 25 minutes—total around 40 minutes.

Variations

• I sometimes swap orzo for rice, quinoa, or leave it out completely for a lighter version.

• I adjust the spices—turmeric gives color and health benefits but I can use cumin or ginger for variation.

• I swap cod for other firm white fish like halibut or tilapia if unavailable.

• I omit fish sauce when needed or replace with soy sauce for umami.

• I skip or double the spinach based on preference—or add other greens like kale or Swiss chard.

storage/reheating

I store leftover broth and cod separately from orzo in sealed containers in the fridge for up to 3 days. For reheating, I warm the cod gently with broth on stovetop and serve over freshly cooked orzo to keep textures intact.

FAQs

What kind of cod should I use?

I use fresh, mild-flavored cod fillets. If unavailable, halibut or tilapia work well too. The cooking technique remains the same.

Why is cod poached gently?

Poaching at a gentle simmer keeps the cod moist and flaky—avoiding rubbery texture that comes from overcooking. It’s the best way to preserve delicate fish.

Can I skip coconut milk?

Yes—I can substitute dairy cream or more broth if needed, but coconut milk brings a rich, silky depth and mild sweetness that balances the spices.

Do I need to cook the orzo separately?

I do—keeping orzo separate prevents it from absorbing all the broth and turning mushy. I add it only when plating for best texture.

Can I make this vegetarian or vegan?

Absolutely—I omit the cod and fish sauce, using vegetable broth, tofu or chickpeas for protein, and additional vegetables or legume for body.

Conclusion

I find this Coconut Milk Poached Cod with Tomato, Garlic and Spinach irresistibly flavorful, nourishing, and elegant. The broth is creamy, tangy, and aromatic, while the cod stays tender and flaky. It feels like a gourmet meal made simple—and I hope preparing and enjoying it becomes as delightful for me as it is in Maria’s kitchen.

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