Poached Cod with Tomato and Saffron

codThis recipe is wonderful. It is from page 75 of the January 2014 issue of Bon Appetit magazine. It makes 4 servings.








Poached Cod with Tomato and Saffron

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed  red pepper flakes
1 (14.5-ounce) 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-ounce) skinless cod 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.

Per serving: Calories: 220, Total Fat: 8g, Sat. Fat: 1g, Carbs: 8g, Fiber: 2g, Protein: 27g


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