Ginger Lemon Turmeric Poached Cod with Bok Choy

Summer doesn't mean you stop incorporating broth into your routine.

In fact, it may be the perfect time to remember that proper nutrition fuels all the adventures, beach days, races, hikes, and family memories ahead.

This light, nutrient-packed meal is one of our favorite warm-weather recipes.

Ingredients

• 2 cod fillets (4-6 oz each)

• 2 cups Hale Ginger Lemon Turmeric Bone Broth

• ½ cup coconut milk

• 2 heads baby boy choy, halved

• 1 lemon, sliced

• 1 tsp fresh grated ginger (optional)

• Sea salt and pepper

• Fresh herbs for garnish

Instructions

1. Pour bone broth and coconut milk into a skillet or shallow sauté pan and bring to a gentle simmer.

2. Add lemon slices and fresh ginger.

3. Place cod fillets into the broth and cover.

4. Poach for 8–10 minutes until fish flakes easily with a fork.

5. During the final 3–4 minutes, add bok choy to the pan and allow it to steam in the broth.

6. Remove fish and vegetables.

7. Spoon a little of the broth over the top before serving.

8. Finish with fresh lemon juice and herbs.

Simple. Light. Delicious. And packed with protein, minerals, collagen, and flavor.