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Poached Cod with Tomato and Saffron
4 servings
Steps
- 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.
- 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.
- 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).
- Gently transfer cod to shallow bowls and spoon poaching liquid over.
- Also Try it With: Black bass or flounder fillets
Originally published at Epicurious.com. Reproduced for personal collection.
