Poached Cod With Tomatoes And Saffron Recipe

  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pint cherry (or grape) tomatoes, sliced in half
  • 1 small red onion, sliced thin
  • 1/2 cup dry white wine
  • 2 bay leaves
  • fresh basil
  • Pinch of saffron threads [See Notes]
  • 1/4 cup whole Greek olives
  • Kosher salt, freshly ground pepper
  • 4 (5-ounce) skinless cod fillets
Poached Cod With Tomatoes And Saffron Recipe


  1. Heat oil in a medium skillet over medium heat. Add garlic and crushed red peppers and cook about 3 minutes - stirring often.
  2. Add sliced tomatoes, onions, and Greek olives (optional). Cook until the tomatoes begin to lose their shape - about 2-3 minutes
  3. Add wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil and then reduce the heat to a low simmer (medium-low heat); season with salt and pepper. Taste and adjust seasonings to your liking. Add chopped fresh basil (to taste).
  4. Season the cod filets with salt and pepper and place in skillet. Cover and cook at a low simmer until cod is opaque throughout and beginning to flake, 5–7 minutes. Thicker fillets may take a little longer to cook. Add fresh basil
  5. Transfer cod to shallow bowls and spoon poaching liquid over.
  6. Garnish with fresh basil and a drizzle of olive oil.

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