Curry-Poached Cod With Snap Pea Slaw

• 1 cup unsalted chicken stock (such as Swanson)
• 1/2 cup dry white wine
• 3 tablespoons SUB_RECIPE_LINK {fresh curry paste (from Curried Grilled Chicken Thighs)} {151953}
• 4 garlic cloves, crushed
• 1 bay leaf
• 4 (6-oz.) skinless cod fillets
• 2/3 cup sugar snap peas, thinly diagonally sliced
• 1/2 cup thinly sliced yellow bell pepper
• 1/4 cup thinly sliced shallot
• 1 1/2 ounces canned bamboo shoots, drained and thinly sliced
• 1 small red Fresno chile, seeded and thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided

1. Bring first 5 ingredients to a boil in a large skillet. Reduce heat; add fish, cover, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove pan from heat.
2. Combine snap peas and next 5 ingredients (through juice) in a bowl; toss. Stir in 1 tablespoon oil and 1/4 teaspoon salt. Place 1 fillet in each of 4 shallow bowls; sprinkle evenly with remaining 1/4 teaspoon salt. Add about 3 tablespoons poaching liquid to each bowl. Top each serving with about 1/3 cup snap pea mixture. Drizzle evenly with remaining 1 tablespoon oil.

chicken, white wine, curry, garlic, bay leaf, cod fillets, sugar snap peas, yellow bell pepper, shallot, bamboo shoots, red fresno, lime juice, extravirgin olive oil, kosher salt

Taken from www.myrecipes.com/recipe/curry-poached-cod-snap-pea-slaw (may not work)