Cod Poached in a Saffron Tomato Broth

 

1 tablespoon olive oil

2 garlic cloves, peeled and minced (optional)

1 28 oz can whole peeled tomatoes

½ cup white wine

¼ – ½ teaspoon Aleppo pepper or a dash of Tabasco

½ teaspoon dried oregano

1 bay leaf

¼ cup Kalamata olives, chopped

Pinch of saffron threads

1 ½ pounds skinless cod fillets, cut into four portions

Parmesan cheese for garnish

salt

pepper

  1. 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
  2. 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
  3. Bring to a boil, reduce the heat, and simmer for 10 minutes. Adjust the flavor with salt and Aleppo pepper
  4. 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
  5. Sprinkle with Parmesan cheese and serve with rice, couscous, quinoa, or pasta

Makes four servings