Name: Oven-Braised Cod and Kale in Chili-Chipotle Broth
Yield: Serves 2 to 4
Ingredients: 1½ lb [680 g] cod fillets, cut into 3 in [7.5 cm] chunks; Freshly ground black pepper; Cooked jasmine rice or grilled bread, for serving; 1 bunch lacinato kale, roughly chopped; One 7 oz [200 g] can chipotle peppers in adobo sauce; 1 Tbsp extra-virgin olive oil; Kosher salt; 2 large red onions; One 13½ oz [400 ml] can full-fat coconut milk; 2 large tomatoes, cut into quarters; 5 garlic cloves; 2 tsp potato starch or cornstarch; 3 Tbsp roughly chopped fresh cilantro, for garnish; 1 tsp fish sauce; ¼ cup [60 g] chili crisp

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Chili Crisp

By James Park

Published 2023

About

Here’s a flavor pairing that I get excited about: chipotle peppers and chili crisp. If your first reaction is “that’s genius!” you get me and I love you for that. If you are skeptical about this, hear me out. Both ingredients bring heat to the dish. But chipotle peppers, especially those that come in a can with adobo sauce, add intense smoky flavors while chili crisp adds a punch of umami. When these two ingredients are combined, it becomes this incredibly smoky, flavorful, goes-well-with-e