Cumin Cod and Lime Linguine with Creamy Palm Oil Broth

This Cumin Cod and Lime Linguine with Creamy Palm Oil Broth is a bold fusion of Brazilian and West African flavours, inspired by the beloved Moqueca. The cod is gently simmered in a fragrant, creamy palm oil and coconut broth, infused with warming spices, fresh lime, and coriander. Served over silky linguine, this dish is a rich, comforting, and beautifully aromatic meal.

Ingredients

Method

Nutrition

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Step 1

Season the fish with cumin, fish seasoning, salt, pepper, and rapeseed oil. Cover and marinate in the fridge for 30 minutes. Remove the fish from the refrigerator 30 minutes before cooking.

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For

4

M

I

4

Cod loins or fillets

1/2

tbsp

Rapeseed oil

1 1/2

tsp

Cumin

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Per Serving

Calories

520kcal

Fat

34g

Saturates

17g

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Notes

Pro Tip✨: For extra depth of flavour, sear the seasoned cod fillets for 1-2 minutes on each side before adding them to the broth. This locks in moisture and adds a light caramelisation that enhances the dish!

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