Name: Poached Cod with Tomato and Saffron
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, thinly sliced; 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes; 1 14.5-ounce can whole peeled tomatoes, drained; 1/4 cup dry white wine; 2 bay leaves; Pinch of saffron threads; Kosher salt, freshly ground pepper; 4 5-ounce skinless cod fillets

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Photo by Ditte Isager

You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Also Try it With:

Black bass or flounder fillets

Recipe information

Yield
Makes 4 servings

Ingredients

2 tablespoons olive oil

2 garlic cloves, thinly sliced

1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes

1 14.5-ounce can whole peeled tomatoes, drained

1/4 cup dry white wine

2 bay leaves

Pinch of saffron threads

Kosher salt, freshly ground pepper

4 5-ounce skinless cod fillets

Preparation

Step 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.
Step 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.
Step 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).
Step 4
Gently transfer cod to shallow bowls and spoon poaching liquid over.

TagsWhite Wine Wine Alcohol Beverages Cod Fish Seafood Canned Tomato Tomato Vegetable Main Dinner Dairy Free Gluten Free Nut Free Easy Quick 30 Minutes or Less Weeknight Meals Poach Bon Appétit

Recipe notes

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