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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Poached Cod with Tomato and Saffron Recipe

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This recipe for Poached Cod with Tomato and Saffron is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
-2 tablespoons olive oil
-2 cloves garlic thinly sliced
-1 teaspoon Aleppo pepper or ½ crushed red pepper flakes
-1 14.5-oz. can whole peeled tomatoes, drained
-¼ cup dry white wine
-2 bay leaves
-pinch of saffron threads
-Kosher salt and freshly ground black pepper
-4 5-oz. skinless cod fillets

Directions:
Directions:
-Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.

-Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5–7 minutes; season with salt and pepper.

-Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).

-Gently transfer cod to shallow bowls and spoon poaching liquid over.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Nutritional Content:

Calories (kcal) 220 Fat (g) 8 Saturated Fat (g) 1 Cholesterol (mg) 60 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 27 Sodium (mg) 470

 

 

 

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