This is a wonderfully easy, quick, healthy dish that I adapted from Bon Appetit. I doubled the recipe for eight people, and served 6 oz. portions instead of 5 oz. portions, which are harder to find. Serve this with lots of crusty bread and butter. Serves 4
- 2 T. olive oil
- 2 garlic cloves, minced
- 1 t. red pepper flakes
- 1 14.5 oz. can of whole San Marzano tomatoes, drained (reserve the sauce for pizza)
- 1/2 C. white wine or champagne
- 2 bay leaves
- pinch of saffron
- salt and pepper to taste
- 4 skinless cod fillets, 5-6 oz. each
Heat oil in a deep skillet over medium heat. Add the garlic and red pepper flakes, and cook for about two minutes, or until fragrant. Use your hands to pick up the tomatoes and crush them over the pan, adding the chunks of tomatoes as you go. Add the wine, bay leaves, saffron, and 1/2 C. of water. Bring it to a boil, reduce the heat and simmer for about five minutes. Season the cod pieces with salt and pepper and place them into the tomato mixture. Cover and simmer gently until the cod is opaque- about 6 minutes. The amount of liquid in the pot will increase during the cooking time. Serve the cod in bowls and spoon the poaching liquid over the top. Taste and adjust seasoning. Here is a link to the original recipe.
Looks wonderful. Just up my alley. I will try it on Joe Macca. Bet he will love it.