Ingredients
- 1 tablespoon olive oil
- 2 large garlic cloves (peeled and minced (optional))
- 28 oz whole peeled tomatoes (1 can)
- ½ cup white wine
- ½ teaspoon Aleppo Pepper (or a dash of tobasco sauce)
- ½ teaspoon dried oregano
- 1 bay leaf
- ¼ cup Kalamata olives (chopped)
- 1 Pinch Saffron threads
- 1½ pounds skinless cod fillets (cut into four portions)
- Parmesan Cheese (Used as a garnish)
- salt
- pepper
Instructions
- Place a large skillet over a medium-high heat. When it’s hot, add the oil, and then the garlic. Sauté for 30 seconds, or until the garlic is fragrant
- Add the tomatoes, crushing them your hands as you add them. Add the wine, ¼ teaspoon Aleppo pepper, oregano, bay leaf, Kalamata olives, and saffron. Sprinkle with salt and pepper
- Bring to a boil, reduce the heat, and simmer for 10 minutes. Adjust the flavor with salt and Aleppo pepper
- Turn the heat to medium high. Sprinkle the cod with salt and pepper, and place in the skillet. Adjust the heat so there is a mild simmer. Cover and cook for 7 minutes, or until the cod is cooked to your liking
- Sprinkle with Parmesan cheese and serve with rice, couscous, quinoa, or pasta
Nutrition Facts
Coad Poached in a Saffron Tomato Broth
Amount per Serving
Calories
250
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
74
mg
25
%
Sodium
543
mg
24
%
Potassium
1116
mg
32
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
33
g
66
%
Vitamin A
423
IU
8
%
Vitamin C
21
mg
25
%
Calcium
119
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.