Quick & Nourishing Bone Broth Coconut Cod with Noodles: A Hearty, Collagen-Rich Meal
This recipe came together in a flash, like literally 12 minutes - which made me think I’ve found a new go-to at the end of a long, cold day.
WILD COD
Wild cod is a relatively inexpensive fish that doesn’t taste particularly good until you put it in a delicious sweet golden coconut bone broth soup. Add some kale for color and fiber, and a scoop of hearty soba noodles and you’re in business! You’ll be satisfied for hours.
BONE BROTH
I love using bone broth whenever I can because of its protein and collagen content. It’s a way to make any basic meal into a super food. Be choosy about your bone broth, and pony up a few extra dollars for the thick, collagenous type chock full of nutrition. If your bone broth is a thin liquid when refrigerated, you’re missing out on major immune and gastrointestinal benefits.
NO EXTRA COOKING OIL
One of my favorite parts about this recipe is that it doesn’t use any extra oil. A pro tip from this health-conscious chef is to use bone broth instead of oil when sauteeing your onions and other vegetables. It works well in this recipe because the fat can be accounted for with the coconut milk. Try it the next time you’re making a soup and be amazed!
Prep Time: 2 minutes
Cook Time: 12 minutes
Makes: 4 servings
Ingredients
1 package 100% buckwheat soba noodles
24 ounces bone broth
1 large onion, finely diced
1 ½ tablespoons grated fresh ginger
2 teaspoons ground turmeric
1 ½ teaspoons salt, divided
1 can no-guar coconut milk
4 six-ounce wild cod filets
1 large bag of chopped kale
Juice and zest of 1 lime
Directions
Cook soba noodles according to package instructions, usually about 4-6 minutes in boiling water. When cooked to desired al dente texture, drains and then rinse for 2 minutes with cold water to stop the cooking and remove extra starch.
Meanwhile, heat a small amount of bone broth in a large pot. Add the onion and saute for 3-5 minutes until softened. Add ginger, turmeric and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 2 minutes. Add the remaining bone broth and coconut milk and heat until almost boiling.
Sprinkle the cod with the remaining ½ teaspoon salt and gently lower into the hot coconut broth mixture. Cook for 2-4 minutes until the internal temperature reads 135 F.
Divide the noodles amongst the bowls. Using a slotted spoon, transfer the cod to each bowl. Add the bag of kale and lime to the remaining broth, stir, and and then divide among the bowls.
Enjoy!
