Cod and Shrimp Poached in Ginger-Saffron Broth with Shiitake and Bok Choy
- Prep
- 8 min
- Cook
- 14 min
- Total
- 22 min
- Servings
- 1
Ingredients
- 100gcod fillet, raw, cut in 3 cm pieces
- 50gshrimp, peeled and deveined
- 1/2cup (130g cooked)brown rice, dry → cooked
- 50gshiitake mushrooms, stems removed and sliced
- 80gbaby bok choy, halved lengthwise
- 50gavocado, sliced
- 1small thumb (8g)fresh ginger, peeled and finely grated
- 1clove (3g)garlic, minced
- 1pinch (≈0.05g)saffron threads
- 1/4tspground turmeric
- 1tbsp (15g)coconut aminos
- 1tbsp (10g)extra virgin olive oil
- 200mllow-sodium fish stock or vegetable broth
- 1smallscallion, thinly sliced
- 1/2(~12g juice)lime, cut in wedges
- 1tbsp (4g)fresh cilantro, chopped
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Warm the cooked brown rice in a small covered pan with a splash of water; keep covered while you cook the broth.
- 02
In a wide skillet or shallow saucepan, heat half the olive oil over medium. Add the ginger and garlic and stir for 30 seconds, until fragrant but not browned.
- 03
Pour in the broth, coconut aminos, saffron, and turmeric. Simmer 2 minutes to bloom the aromatics.
- 04
Slide the shiitake into the broth and simmer 3 minutes. Add the bok choy halves, cut-side down, and cook 90 seconds.
- 05
Tuck the cod pieces into the broth, season with salt and pepper, cover loosely, and poach 4 minutes.
- 06
Add the shrimp and cook 90 seconds more, until both proteins are just opaque.
- 07
Spoon the rice into a wide bowl. Lift the cod, shrimp, mushrooms, and bok choy on top. Pour the broth over.
- 08
Slick with the remaining olive oil. Top with avocado, scallion, cilantro, and a squeeze of lime.
Nutrition (per serving)
- Calories
- 485kcal
- Protein
- 35g
- Carbs
- 38g
- Fat
- 19g
- Fiber
- 6g
- Selenium
- 60mcg
- Zinc
- 3.2mg
- Iron
- 2.8mg
- B12
- 1.5mcg
- Iodine
- 105mcg
- Sodium
- 580mg