Poached Cod with Tomato & Saffron

Originally published in Bon Appétit, I stumbled across this recipe on the Epicurious website. It's a real winner. So delicious and light. Poaching the fish results in buttery, flaky cod fillets.

Poached Cod with Tomato & Saffron


Quantity Ingredients
2 tbsp / 25 ml olive oil
2 garlic cloves, thinly sliced
1/2 tsp / 2 ml crushed red pepper flakes
14.5 ounce can whole peeled tomatoes, drained
1/4 cup / 60 ml dry white wine
2 bay leaves
pinch saffron threads
kosher salt, to taste
freshly ground pepper, to taste
4 5 ounces (150 g) cod filets


Heat oil in a medium skillet over medium heat. Add garlic and chili flakes 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 in, wine, bay leaves, saffron, and 1/2 cup (125 ml) of water. Bring to a boil, reduce heat, and simmer until flavours meld, 5 to 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 to 7 minutes (thicker pieces will take longer to cook).

Gently transfer cod to shallow bowls and spoon poaching liquid over.

Makes 4 servings.

Nutrition Facts

Serving Size Per one serving
Calories 210
Cholesterol 60
Carbohydrates 4
Sugar 2
Fiber 2
Protein 26
Fat 6
Saturated Fat 1
Trans Fat 0
Sodium 260

Source: www.epicurious.com