This poached fish recipe is fiery hot and delicious. With two habaneros it’s not for the faint of heart. You can back off on the amount of chilies if this seems crazy, but hot, spicy creole style coconut broth on cod? I’m telling you, it’s a beautiful thing.
Poached Fish and Culinary Mash Ups
It’s culinary mash up day. Back in the 90s they called it “fusion” cuisine. Here is what I mean.
Haiti is known for it’s amazing creole cuisine. So is New Orleans. But to my mind, what makes Haitian Creole cuisine different is the use of ridiculously hot habanero chilis. Hello! That’s right up my alley.
In this regard there is a famous creole fish dish: poisson creole. It’s usually made with red snapper, and allspice, and thyme, and of course fiery hot habanero peppers.
Mauritius Island in the Indian ocean also has a Creole culinary cuisine. And being in the Indian ocean there are Indian influences. They make poached fish curry, called Cari Poisson, which is poached in a coconut milk based curry.
Two Creole Cuisines in One
So yeah, I kind of mashed those two dishes up into a poached cod dish. I mostly used the fiery Haitian Creole flavor profile, but with the Mauritian coconut milk poaching method. It totally works, by the way. Poached fish in the fat rich coconut milk carries the habanero fire to your poor, tender taste buds in a wonderfully merciless way. Or at least I think so.
Don’t like your poached fish fiery? Back off on the habanero. I don’t recommend this personally, but then again, I’m not a reasonable person when it comes to hot chilies. Kindred spirits will know what I mean. If you’re not of this ilk that’s okay. We can still be friends.
Black eyed peas are great in coconut poached fish by the way. If you can handle the carbs (I cannot), this would also be great over rice.
- 1 Cup Dried Black Eyed Peas
- 3 Cups Water
- 2 Bay Leaves
- ½ Teaspoon Kosher Salt
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Medium Yellow Onion, sliced into strips
- 1 Red Bell Pepper, seeds removed and sliced into stiips
- 2 Medium Carrots, sliced into matchstick strips
- ½ Teaspoon Kosher Salt
- Black Pepper to taste
- 3 Cloves of Garlic, minced
- 1-2 Habanero Peppers, seeds removed and finely chopped
- 1 Teaspoon Freshly Ground Whole Allspice
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Ground Turmeric
- 1 Can Coconut Milk
- Zest and Juice of 1 Lime
- 1 Pound Cod Fillets
- Chopped Cilantro (for serving)
- Rinse and pick through the black eyed peas. Place in a large container and cover with cool water to about an inch above the peas. Allow to soak for 6 - 8 hours.
- Drain the liquid from the black eyed peas and place in a pot with fresh water to cover. Add remaining black eyed pea ingredients. Simmer until peas are soft (about 20 minutes).
- Heat the olive oil in a large skillet over medium high heat. Add the onions, pepper, carrot, salt, and pepper. Quickly saute until the onions become soft.
- Add the garlic, habanero, and spices. Cook several minutes longer until garlic is fragrant.
- Add the coconut milk and lime. Bring to a gentle simmer. Gently add the cod fillets to the simmering broth. Poach until cod is cooked through (about 3 - 5 minutes).
- Serve with black eyed peas. Garnish with cilantro.