Go Back
–+ servings
Print Recipe

Anti-inflammatory Steamed Cod & Vegetables

Enjoy an easy, low histamine meal with this steamed cod and vegetable recipe featuring saffron and coriander for their natural antihistamine and anti-inflammatory properties. Includes tips on freshness, storage, and mushroom-free substitutions.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Keyword: Anti-inflammatory, low histamine, Paleo
Servings: 4

Equipment

  • Steamer pot or electric steamer

Ingredients

  • 1.5 lb. 1.5 lbs cod filet, cut into desired serving portions Flash frozen Atlantic is best
  • ½ Teaspoon ground coriander
  • ½ Teaspoon ground saffron
  • ½ Teaspoon sweet paprika
  • 1 medium broccoli head
  • 4 small bell peppers multi-colored for best visual appearance
  • 10 mushrooms, trimmed
  • 4 medium carrots, washed, not peeled
  • 1 medium lemon, cut into quarters.
  • Sea salt, to taste
  • Water for steaming, per manufacturer’s instructions. Usually about 2 inches in pot

Instructions

  • Lightly pat dry the cod filet and set aside.
  • In a small bowl combine coriander, saffron and sweet paprika. Mix well. Evenly sprinkle over the cod.
  • Wash and prep vegetables: Wash all the vegetables. Cut bell pepper in half and remove seeds. Cut broccoli into large florets. Leave carrots whole or cut in large chunks.
  • Pour water into bottom of steamer per instructions of your model. If using a steamer pot, this is usually about 2 inches.
  • Place seasoned cod on bottom shelf of steamer and all of the vegetables in the top basket.
  • Season vegetables with salt, to taste.
  • Steam fish for approximately 20 minutes. Depending on the size of the vegetables, 20 minutes should result in tender crisp results. If desired, remove fish and continue steaming vegetables an additional 5 minutes to achieve desired results.
  • Cut cooked vegetables into bite size pieces.
  • Place fish on each serving plate, add vegetables and squeeze fresh lemon juice over each serving.
  • Enjoy.

Notes

This very simple, delicious fish and vegetable dinner comes together quickly with the help of a multi-tiered steamer. You can use an electric steamer or a steamer pot.
Washing the vegetables well and cutting them into large pieces and leaving the skin on results in the best texture and maintains many nutrients that would otherwise be lost.
If you are sensitive to mushrooms, swap for chopped zuchini.