Steamed Cod with Cauliflower and Saffron
An elegant seafood dish featuring tender cod fillets and mussels steamed with saffron-infused broth, served over caramelized cauliflower with white wine and fresh herbs.
Ingredients
- •1 pinch saffron threads
- •1 cup lukewarm water
- •1 head cauliflower
- •1 tablespoon olive oil
- •1 clove garlic
- •1 small carrot
- •½ cup dry white wine
- •1 cup fat-free reduced-sodium chicken broth
- •1¼ teaspoons salt
- •½ teaspoon white pepper
- •1½ pounds mussels
- •6 pieces cod fillet
- •3 whole scallions
- •2 tablespoons fresh parsley
Cooking Instructions
- 1.
Put saffron threads in a small bowl, then stir in lukewarm water and let stand.
5 min
- 2.
Trim cauliflower stalk flush with base of crown, discarding stalk, then quarter cauliflower lengthwise. Cut each quarter lengthwise into 1/2-inch-thick slices. Set aside large slices and reserve small pieces without any stem for another use.
10 min
- 3.
Swirl oil with garlic in a deep 12-inch heavy skillet to coat, then heat over moderately high heat until oil is just smoking. Discard garlic. Carefully arrange cauliflower slices in 1 layer in skillet and cook until undersides are lightly browned, about 2 minutes. Turn over with tongs and cook until other sides are lightly browned, about 2 minutes.
5 min
- 4.
Add carrot and wine and swirl skillet to combine, then boil until liquid is reduced by half, about 30 seconds. Add saffron water, broth, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and simmer, covered, until cauliflower and carrot are crisp-tender, 5 to 8 minutes.
8 min
- 5.
While cauliflower simmers, pat fish dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.
3 min
- 6.
Increase heat to moderately high, then add mussels to skillet and steam, covered, until mussels just open wide, checking frequently after 3 to 4 minutes. (Discard any mussels that remain unopened after 8 minutes.) Divide mussels among 6 shallow serving bowls using a slotted spoon.
8 min
- 7.
Place cod on top of cauliflower, arranging fillets in 1 layer. Sprinkle with scallions and parsley and steam, covered, over moderately high heat until fish is cooked through, 7 to 10 minutes.
10 min
- 8.
Transfer some of cauliflower along with 1 piece of cod to each bowl using slotted spoon. Season broth with salt and white pepper, then ladle broth (with carrots) over each serving.
5 min