Poached Cod with Tomato and Saffron

Ingredients for Poached Cod with Tomato and Saffron

• 2 tablespoons olive oil

• 2 garlic cloves, thinly sliced

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

• 1 14.140g can whole peeled tomatoes, drained

• 1/4 cup dry white wine

• 2 bay leaves

• Pinch of saffron threads

• Kosher salt, freshly ground pepper

• 110g skinless cod fillets

How to make Poached Cod with Tomato and Saffron

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 colour), about 3 minutes.

Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 120ml water. Bring to a boil, reduce heat, and simmer until flavours 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.