How do you normally cook your fish? Back home we normally steam it (see recipe here). I guess pan-frying and grilling are the other two most popular ways of cooking it, which I absolutely love as well. However, I recently discovered a new way of handling my fish and it definitely tops off my list of other fish recipes!
In a nutshell, I make a fragrant broth using garlic, chillies, anchovies (secret ingredient no.1), red onions, plum tomatoes, saffron (secret ingredient no.2!) along with other herbs and seasoning. Next I add in seasoned fish fillets, put the lid on and let it cook by poaching in this savoury broth. My personal preference is cod but any white fish would still work perfectly fine with this recipe.
- 4 Skinless Cod Fillets
- 2 cloves of Garlic, finely chopped
- 1-2 Anchovy fillets, chopped
- 1 Red Chilli, chopped (optional)
- 1 Red Onion, thinly sliced
- 250-300g Plum Tomatoes, halved
- A pinch of Saffron
- Handful of Basil
- 2 Bay Leaves
- ½ cup of Chicken / Fish Broth
- Salt & Pepper
How to make
Season the fish with salt & pepper. Set aside.
Heat a few tablespoons of oil in a large pan over medium heat. Add in garlic, red chillies and anchovies. Cook until fragrant and when the anchovies melt.
Stir in Red Onions, cook until softened. Then add in the tomatoes. Cook until tomatoes start to burst.
Add in basil, bay leaves, saffron and broth. Let it simmer for 5 minutes.
Layer the fish fillets on top. Cover and let it simmer for 10 minutes until fish is cooked. Serve immediately.
It’s unbelievably simple and easy to make this dish! I personally like to serve it with some steamed white jasmine rice. The way the rice soak up the broth and flavours create such a heavenly sensation. My most favourite thing about this dish is how clean it tastes yet still wow you with a kick of delicate flavours.
Believe me that this one is an absolute stunner. Do let me know if you like this recipe or not! Tag me at @etfoodvoyage on Instagram, Twitter or Facebook and let me know your thoughts. I can’t wait to see your take on the recipe! 🙂