pesce / fish recipes Uncategorized

tomato & saffron poached cod

May 31, 2017

i’m kind of winning at this adulting thing today. i spent the morning doing all of those boring adult things i tend to procrastinate on: organizing and logging all of my receipts, updating my expenses tracker, paying bills, updating my apartment insurance policy, etc etc, and it feels really good! it feels like a weight has been lifted off and i can spend more energy on cooking yummy food and less on that.

i figured that because i’m having such an adult day, we’d eat something fancy sounding and different than pasta: cod poached in tomato and saffron broth.  it’s an elegant but super simple dish to prepare, and light but filling – basically everything an “adult”wants from a dish (lol).

i’ve had never made poached fish before, i’ve only really steamed mussels and clams for pasta, but i’ve been super into the idea after seeing this fish poached in coconut curry recently. cod is perfect for cooking this way because it’s thick but flaky and delicate, so gently simmering is the perfect way to ensure it doesn’t turn rubbery. it’s also mild tasting, with a really delicate flavour which good for flavouring the broth. the poaching liquid is just tomatoes, liquid, some herbs and a pinch saffron threads – they add a slight freshness. i added some white potatoes and chickpeas to cook to round out the dish and make it into an easy, healthy meal. it would be great served over small or rice, but is definitely substantial enough on it’s own. don’t worry if you don’t have saffron as it’s expensive – the dish will still be delicious on it’s own!

tomato and saffron poached cod
*serves 2

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 small onion, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 14.5-ounce can whole san marzano tomatoes
1/4 cup dry white wine
2 bay leaves
pinch of saffron threads
kosher salt and freshly ground black pepper
2 5-ounce skinless cod fillets
1 white potatoes, chopped
3/4 can chickpeas, drained and rinsed

add the add the olive oil, garlic, onions and red pepper flakes to a wide brimmed pot with a lid over medium heat. sweat out the onions and garlic for about 5 minutes until fragrant. add potatoes and cook for another minute longer.

add the white wine and let simmer for a few minutes, then add the can of tomatoes, crushing by hand as you add them, with 1/2 the remaining liquid, along with 1/2 cup of water. season with salt and pepper, add your bay leaves and saffron and stir to combine. bring up to a boil then reduce to low heat and cover, letting potatoes cook for about 10 minutes until almond tender.

add chickpeas then nestle the pieces of cod into the liquid so they are covered. cover with the lid and cook at a bare simmer for about 5-6 minutes until fish is opaque throughout and starting to flake – it’s perfectly done then!

gently spoon into shallow serving bowls and spoon liquid over top. top with hot chilli oil if desired and eat with delicious sourdough bread.

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