Cod And Artichokes In Saffron Broth Recipes

ROAST COD WITH ARTICHOKES

Steps:

• Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
• Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
• Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.

SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

COD WITH POTATOES, PEPPERS AND SAFFRON

Steps:

• Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
• Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
• Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

COD AND ARTICHOKES IN SAFFRON BROTH

Steps:

• Preheat oven to 450 degrees.
• Place the potatoes in a saucepan, cover with cold water, season with salt and bring to a boil. Cook until just tender, about 15 minutes. Drain the potatoes when they are done.
• While the potatoes are cooking heat one tablespoon of the oil in a heavy skillet. Add the onion and saute over medium-low heat until tender. Stir in the garlic and rosemary. Stir in the fish stock, bring to a simmer and add the saffron, lemon juice and salt and pepper to taste. Simmer five minutes longer, then remove from heat.
• Transfer the mixture from the skillet to a baking dish that will go to the table and hold the cod comfortably, with a bit of room to spare. Place the cod in the baking dish, baste with the saffron broth, then surround with the artichoke hearts and potatoes.
• Cover with foil, place in the oven and bake until the cod is just cooked through, about 15 minutes. It should be opaque in the center but not start to crack apart. Remove the foil. Baste the cod and vegetables with the broth, drizzle the cod with the remaining tablespoon of olive oil, sprinkle with parsley and serve at once, directly from the baking dish, with saffron-aioli toasts on the side.

STEAMED BLACK BASS WITH SAFFRON ARTICHOKE BROTH

Steps:

• Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots

CLAMS AND WHITE FISH IN CARROT-SAFFRON BROTH

Steps:

• To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl. Stir in 1 tablespoon hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.
• Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.
• Heat 1 tablespoon each oil and butter in a large straight-sided skillet (or large Dutch oven) over medium; add finely chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add tomatoes and wine and cook until wine has evaporated, 1 minute.
• Add carrots, saffron mixture, clam juice, and 1 1/2 cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl (discarding any unopened ones); cover to keep warm.
• Add fish to skillet, cover, and simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.

ROCK COD CHOWDER IN SAFFRON-TOMATO BROTH

Steps:

• Soak the saffron in the boiling water for at least 15 minutes while you prepare the other ingredients.
• Working over the can of tomatoes, break open each tomato, scrape the seeds into the can, and put the seeded tomatoes in a bowl. Squeeze the seeded tomatoes in your hand to break them up thoroughly, then strain the juice from the can into the bowl with the tomatoes. Discard the seeds and set the bowl aside.
• Heat the olive oil in a large Dutch oven or similar soup pot over medium heat. Add the leek, diced fennel bulb, thyme, bay leaf, and 1/2 teaspoon salt and cook, stirring, until the fennel starts to soften, 4 to 5 minutes. Increase the heat to medium-high and add the wine. Cook until the liquid is reduced by half, 3 to 4 minutes.
• Add the stock, tomatoes, potatoes, the saffron and soaking liquid, and 1 teaspoon salt. Bring the liquid to a boil, partially cover the pot, and lower the heat to maintain a bare simmer. Cook, occasionally skimming the scum off the top, until the potatoes and fennel are tender, 20 to 30 minutes.
• Meanwhile, cut the fish into 1- to 2-inch pieces and season with 1/2 teaspoon salt.
• Add the lemon juice to the soup, then taste and add more lemon juice or salt as needed. Add the fish, along with the fennel fronds if you have them. Cook until the fish is just cooked through and flakes easily, 5 to 10 minutes. If necessary, use a spoon to gently break the fish into smaller chunks.
• Serve right away. If you need to reheat, do so gently and briefly to avoid overcooking the fish.