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.

6 servings

54 min

Published October 4, 2025

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

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

Put saffron threads in a small bowl, then stir in lukewarm water and let stand.

5 min

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

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

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

While cauliflower simmers, pat fish dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.

3 min

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

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

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