Poached Cod with Tomato and Saffron
BONAPPETIT January 2014
- 2 Tbsp. olive oil
- 2 Garlic cloves, thinly sliced
- 1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper flakes
- 1 14.5-oz. 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-oz. skinless cod fillets
- Also try it with: Black Bass or flounder fillets
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.
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
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