Cod and Corn in Spicy Curry Broth | RICARDO

Ingredients

• 2 zucchini, cubed
• 2 garlic cloves, chopped
• 1 tbsp butter
• 1 can (14 oz/398 ml) coconut milk
• 1 cup (250 ml) chicken broth
• 4 frozen cod or haddock fillets (1 package, about 1 lb/450 g) (see note)
• 2 ears corn, cooked and kernels removed, or 1 ½ cups (225 g) frozen corn kernels
• 2 tsp curry powder
• 1 tsp (5 ml) harissa
• Cilantro leaves, to taste
• 1 chili pepper, thinly sliced (optional)
• 1 lime, cut into wedges