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overhead shot of poached cod with creamy orzo in a deep skillet garnished with green onion

Poached cod with creamy orzo

Poached cod with creamy orzo is an easy, 30 minute one pot recipe! It’s a delicious fish and pasta dish for babies, kids, and adults.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 340kcal



  • 1 tablespoon unsalted butter
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon coriander
  • 15 ounce can no-salt-added crushed tomatoes
  • 15 ounce can full fat unsweetened coconut milk
  • 8 ounces orzo
  • 2 bunches baby bok choy (roughly chop the leafy part, dice the stem )
  • 2-3 (4-6 ounce) cod fillet
  • lime juice, green onion (or cilantro or parsley)


  • Heat butter. Add onion and cook for 3-5 minutes, until softened
  • Add garlic and corinader and combine for 30 seconds or so.
  • Add bok choy and cook for 5 minutes until softened.
  • Add tomatoes and coconut milk. Bring to a boil. Add orzo and give everything a good stir.
  • Reduce heat to medium-low to low, cover, and simmer for 8-10 minutes. Be sure to stir occasionally to prevent orzo from sticking to the bottom of the pan
  • Prepare cod: Remove any excess moisture by blotting the cod with paper or kitchen towel. 
  • Before adding cod, make sure there's some liquid in the pan. If not, add some water. Add cod, nestling in the orzo. Cover the pan and cook for 6-8 minutes, flipping halfway through.
  • Add freshly squeezed lime juice and green onion. Enjoy immediately!


Transfer to an air-tight container and keep in the fridge for 3-4 days. If planning to freeze, skip the cod and freeze just the orzo for up to 3 months.


Calories: 340kcal | Carbohydrates: 58g | Protein: 27g | Sodium: 74mg | Fiber: 7g | Calcium: 87mg | Iron: 4mg