COD WITH POTATOES, PEPPERS AND SAFFRON
The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams
COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES
Categories Milk/Cream Fish Potato Quick & Easy Bacon Cod Saffron Winter Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
- Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
- Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.
SAFFRON BROTH WITH TOMATO
Prepare as close to serving time as possible. Saffron does not sit well in this recipe and best served fresh.
Provided by That is Dr House to
Categories Potato
Time 10m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat.
- Add wine, tomatoes, and saffron threads. Sauté, stirring, for 2 more minutes.
- Add stock and bring to a quick boil.
- Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
- To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
- Pour broth over potatoes and SERVE IMMEDIATELY.
Nutrition Facts : Calories 269.3, Fat 3.1, SaturatedFat 0.5, Sodium 25.9, Carbohydrate 54.5, Fiber 5.6, Sugar 4.5, Protein 5.7
BLACK COD IN TOMATO-SAFFRON STEW
Familiar ingredients come together in an unexpected way in a stew ofblack cod, tomato, andsaffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is justright for dipping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a medium-heavy pot over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add red pepper flakes, fennel seeds, and saffron. Cook, stirring constantly, 1 minute. Add tomatoes, and crush with a wooden spoon. Add 1 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
- Season cod with salt and pepper. Add cod and currants to tomato mixture. Cover, and cook 5 minutes. Gently stir cod; cover, and cook until opaque, about 5 minutes more. Divide among serving bowls. Sprinkle with almonds and scallions, and serve with baguette.
SUMMER CORN AND COD CHOWDER
Provided by Larraine Perri
Categories Soup/Stew Quick & Easy Lunch Cod Corn Summer Healthy Self Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.
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- 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.
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- Heat olive oil in skillet over medium- low heat. Add garlic red pepper flakes and saute until garlic is fragrant and softened, about 3 minutes.
- Add white wine, water, saffron, and bay leaves. Bring mixture to a simmer over medium high heat. Simmer for about 10-15 minutes, or until tomatoes are softened and mixture is slightly reduced. Taste sauce and season to taste with salt and pepper.
- Reduce heat to low. Add cod fillets. Spoon sauce over fillets. Simmer for about 5-8 minutes, or until cod is opaque and beginning to flake on the sides.
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