Cod in Coconut Milk with Carrots
What Started it all:
Cod, Carrot, coconut milk, slow cooker
A creamy, flavorful dish that's perfect for a chilly evening. The cod is tender and falls apart, while the carrots add a pop of color and sweetness.
Ingredients
- 1 pound cod fillets, cut into 1-inch pieces
- 2 medium carrots, peeled and sliced
- 1 can coconut milk
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 bay leaf
Instructions
- Preheat your slow cooker to low heat.
- In a large skillet, cook the cod until opaque and flaky. Remove from heat.
- Cook the sliced carrots in the skillet until tender.
- Combine carrots, cod, coconut milk, thyme, salt, and pepper in the slow cooker. Add bay leaf and cover.
- Cook on low for 2-3 hours or until cod is cooked through and sauce has thickened slightly.
- Serve hot, garnished with chopped fresh parsley or thyme.
There you have it, a bloody brilliant dish that's sure to impress. Now, stop messing around and get cooking! And for the love of all that's holy, don't you dare serve this with a side of ketchup!