FFE= Fuss free and easy! Two items that we Bee’s look for in a recipe after a long day of work. We’ve been on a fish kick lately. I must confess, I have been loving every savory second of it too. Mr. B is getting quite creative with seasoning and such. I mean honestly, does anyone else out there not ever get sick of fish?
Cod. Eh, cod doesn’t come across as a fancy pants fish, right? Wrong. Cod can delicious served simple or jazzed up with all sorts of fun ingredients. Tonight we jazzed up our cod by poaching and using ingredients such as sassy saffron and white wine.
Poached Cod with Tomato and Saffron
Recipe Adapted from: Bon Appétit
2 Tablespoons olive oil
2 Cloves minced garlic
1 Teaspoon Aleppo pepper or ½ crushed red pepper flakes
Chopped handful of fresh vine ripened tomatoes and fresh cherry tomatoes, boiled down
¼ Cup dry white wine
2 Bay leaves
Pinch of saffron threads
Kosher salt and freshly ground black pepper
4 5-oz. Skinless cod fillets
2 Tsp crushed red pepper flakes
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 chopped fresh tomatoes, crushing with your wooden spoon as you add them, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer until flavors meld and until tomato skins peel off while string gently. 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.