Poached Cod with Tomatoes and Saffron
Poached cod with tomatoes and saffron is a delicious and healthy dish that is perfect for a light and flavorful meal. The saffron adds a beautiful golden color and a distinctive flavor that pairs well with the sweetness of the tomatoes and the delicate texture of the cod.
Cook Mode
Keep the screen of your device on
Ingredients
Skinless cod fillets
2 tablespoons 2 extra virgin olive oil
1 1 can whole peeled tomatoes, drained
Pinch saffron threads
2 2 garlic cloves, thinly sliced
1/4 cup 1/4 dry white wine
Salt and pepper
1/2 teaspoon 1/2 crushed chili pepper
2 2 bay leaves
Directions
- Heat the 2 tablespoons extra virgin olive oil in a medium-sized skillet over medium heat until hot. Add the 2 sliced garlic clovesand crushed chili pepper until soft and fragrant, just a few minutes.
- Drain the can of whole peeled tomatoes. Then, one by one, crush each tomato in you hands and place in separate bowl. (It is best to do this over the sink because the tomatoes tend to explode with juice when you do this.) Then add the bowl of hand-crushed tomatoes to the skillet.
- Add the 1/4 cup dry white wine, pinch of saffron threads, 1/2 cup of water, and salt and pepper to season. Bring to a boil and then reduce heat, allowing it to simmer for 5 – 7 minutes.
- Pat the skinless cod fillets dry and then season with salt and pepper on each side. Add the cod to the tomato mixture in the skillet, cover, and cook until the cod is opaque throughout 5 – 10 minutes, depending on how thick the pieces are.
- Serve on a plate with the poaching liquid.