Poached Cod with Tomato and Saffron
A delicate dish of cod fillets poached in a fragrant tomato-saffron broth with garlic and white wine. The fish is gently cooked until perfectly flaky and served with the aromatic poaching liquid.
Ingredients
- •2 tablespoons olive oil
- •2 cloves garlic
- •1 teaspoon Aleppo pepper
- •1 can whole peeled tomatoes
- •¼ cup dry white wine
- •2 leaves bay leaves
- •1 pinch saffron threads
- •to taste Kosher salt and pepper
- •4 fillets skinless cod
Cooking Instructions
- 1.
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.
3 min
- 2.
Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper.
7 min
- 3.
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).
7 min
- 4.
Gently transfer cod to shallow bowls and spoon poaching liquid over.
1 min
