Fish has always been a huge part when it comes to foods I grew up with. Back home, we typically make steamed fish. Pan-frying and grilling come in second in popularity on our dinner table. And now I’m trying to explore other ways as well, expanding my fish recipe catalogue, hence coming up with this Saffron Tomato Poached Cod recipe which I’m excited to share with you!
The dish features an umami flavour, complemented with a hint of floral touch from the saffron and sweetness from the tomatoes. In a nutshell, I make a fragrant broth using garlic, chilli flakes, anchovies, red onions, cherry tomatoes, saffron, chicken broth and herbs. Next, I layer the fish fillets on top of the broth and let it simmer, allowing the fish to cook by poaching them in the savoury broth. I usually use cod in the recipe, but any white fish would still work perfectly fine with it.
When it comes to serving, I like to serve it with a nice hearty bowl of steamed white jasmine rice. I just love having the rice soaking up the broth and flavours. Its flavours help open up the palate, so you bet this dish makes a fairly regular appearance on my dinner table during the summer months! My most favourite thing about this Saffron Tomato Poached Cod recipe is how light it tastes, as well as how easy & quick it is to make. It certainly makes a very ideal weeknight dinner – and as I said, the perfect light summer night dinner.
I hope you get to enjoy the recipe as much as I do. Let me know what you think and tag me your pictures @etfoodvoyage!
Saffron Tomato Poached Cod
- 250 g Cod Fillets
- 2 cloves Garlic
- 3 Anchovy Fillets
- 1 tsp Red Chilli Flakes
- 1 tsp Saffron threads
- 1 Red Onion chopped
- 250 g Cherry Tomatoes halved
- 1 tsp Oregano
- 1 Bay Leaf
- ½ cup Chicken Broth
- Salt & Pepper
- 2 tbsp Olive Oil
- Soak saffron threads in warm water
- Season fish fillets with generous amount of salt & pepper.
- Heat pan with 2 tbsp Oil. Fry garlic, chilli flakes, and anchovies till fragrant.
- Add onions and cook until softened, about 5 minutes.
- Add tomatoes and let them cook until they begin to burst.
- Season with oregano, bay leaf, salt & pepper.
- Stir in saffron, along with the water for soaking them, and chicken broth. Bring to a boil.
- Layer the fish fillets on top. Cover and let simmer for 15 minutes.
- Serve immediately with rice.
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