Poached in a Flavorful Broth

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

2 tablespoons vegetable oil

2 shallots, minced

3 medium cloves garlic, roughly chopped

1 fresh Thai red chili or Fresno pepper, stemmed and thinly sliced

2 (14-ounce) cans coconut milk (see note)

2 teaspoons Asian fish sauce

3 (2-inch) strips lime peel from 1 lime

1 (2-inch) knob peeled fresh ginger, thinly sliced

1 (8-inch) stalk lemongrass, cut into 3-inch lengths and bruised with blunt side of knife

2 sprigs fresh cilantro, plus picked leaves for garnish

2 sprigs basil, preferably Thai basil, plus torn leaves for garnish

4 (6-ounce) boneless, skinless cod fillets

Kosher salt and freshly ground black pepper

2 tablespoons fresh juice from 2 limes, plus extra wedges for serving

Directions at seriouseats.com

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