My dear friend, Lauren, invited me over for a cooking date one weekend, and the picture above was part of the deliciousness that we made.
Lauren is a trained chef (unlike me, who learned from the Food Network and binge-food blog sessions, with one hand on the keyboard and the other elbow deep in a box of frosted mini-wheats…), so everything that girl makes is good. Lauren had some saffron she had “come into possession of,” so we decided to put it to good use. We wanted something light and summery, but rich and satisfying … cue in, the tomato and saffron poached cod!
We tied on our aprons, poured ourselves some fancy Moscow Mules, and cooked this beautiful seafood dish along with some pesto roasted cauliflower, using ingredients from Lauren’s garden. We paired the dish with fresh baker’s bread and ended with vanilla-scented peaches and cream for dessert. It was a picture-perfect summer dinner and I can’t wait until we do it again.
Poached Cod with Tomato and Saffron
- 2 tablespoons olive oil
- 2 cloves garlic thinly sliced
- 1 teaspoon Aleppo pepper or ½ crushed red pepper flakes
- 1 14.5-oz. can whole peeled tomatoes, drained
- ¼ cup dry white wine
- 2 bay leaves
- pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 4 5-oz. 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.