Cod Poached in a Curried Tomato Coconut Sauce

Ingredients

• 20 ounces cod fish fillets
• 1 fennel bulb, coarsely chopped
• 1 large carrot, cut into matchsticks
• 1 garlic clove, minced
• 1 (100 ml) can seasoned tomato sauce
• 1 (100 ml) can coconut milk
• 1 teaspoon masala curry powder
• 1/2 cup dry white wine

Directions

1. 1

   Sauté fennel and carrots in a small amount of oil. Add garlic and sauté until fragrant.

2. 2

   Add white wine, tomato sauce, and curry powder to the fennel and carrots; bring to a simmer.

3. 3

   Add the coconut milk and stir to combine; bring back to a simmer.

4. 4

   Place cod filets in sauce and cover for 3 minute Flip the fillets and simmer another 3 minutes.