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Bon Appétit

Poached Cod with Tomato and Saffron

By Alison Roman

4.2

(69)

Image may contain Dish Food Meal Bowl and Pizza
Photo by Ditte Isager

You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Also Try it With:

Black bass or flounder fillets

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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).

    Step 4

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

TagsWhite WineWineAlcoholBeveragesCodFishSeafoodCanned TomatoTomatoVegetableMainDinnerDairy FreeGluten FreeNut FreeEasyQuick30 Minutes or LessWeeknight MealsPoachBon Appétit

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