Poached Cod with Saffron and WIne Broth

Serve here with Seeds of Grain Seven Grains, 

a precooked rice blend found in stores. 

A slice of rustic bread is also a nice option.

 

Poached Cod in Saffron & Wine Broth

Serves 4

Printable Recipe

Ingredients:

pinch of saffron threads + 1/4 cup boiling water

2 T. olive oil

2 cloves garlic, minced

1/2 - 3/4 cup white wine

1 1/4 cup water*

1 cup chopped tomatoes or roasted red bell peppers (jarred ones are fine)

1 - 1 1/2 cups slices carrots

1 cup frozen corn

12 - 16 ounces skinless cod fillets (fresh or frozen thawed)

salt & pepper

Final Seasoning: Choose all or just those you prefer

chopped parsley

pinch of red pepper flakes 

1 -2 T. capers

1 T. butter (can substitute with drizzle of olive oil when serving)

*Can use other liquids to flavor broth such as fish or vegetable broth. Another option is to use canned diced tomatoes. Use the drained tomato liquid and water to make 1 1/2 cups.

Directions:

1. Put a generous pinch of saffron threads in a small bowl. Pour 1/4 cup boiling water over the threads and let them steep.

2. In a medium skillet heat olive oil on medium heat. Add garlic and saute about 2 minutes. Stir it so it doesn't brown. 

3. Add the wine, water or liquid of your choice, to the skillet. Strain the saffron threads and add the steeped water to the skillet. Bring to a boil then lower the heat to medium.  Add  the tomatoes or roasted red bell pepper, carrots and corn. Cook for about 5 - 7 minutes. 

4. Season the cod with salt and pepper. When the carrots are tender add the cod to the skillet and the final seasonings. The fish should be about half way submerged in the broth. Cover the skillet and cook at barely a simmer until the cod is opaque through and flakes easily with a fork. This will be about 4 - 7 minutes. The cooking time will depend on the thickness of the cod so keep an eye on it. 

Note: Cooking the cod at a very low temperature will keep the cod tender. Cooking to high of a temperature or to long will result in a tougher fish.

To serve, transfer the cod to shallow bowls. Spoon the vegetables and broth over the fish. You may like to top it off with some fresh cracked pepper. Serve with slices of rustic bread.